Description
A delightful summer cake featuring layers of fluffy lemon cake, sweet strawberries, and cloud-like whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon zest.
- Combine the flour and baking powder in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the sliced strawberries gently.
- Pour the batter into prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Layer the cakes, spreading whipped cream between layers and on top.
- Decorate with additional strawberries if desired.
Notes
Can be made a day ahead and stored in the fridge. Use a serrated knife for even slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg