Introduction
There’s something wonderfully nostalgic about a strawberry cake—it’s like a taste of summer in every slice. For Ella Chef, this cake takes her back to childhood afternoons spent in her grandmother’s garden, where baskets of fresh strawberries were turned into sweet creations. She remembers the joy of whipping cream and layering juicy berries between soft sponge cakes, a tradition she now carries into her own kitchen. This strawberry cake is simple yet elegant, bursting with fresh flavor and creamy richness. Whether for a celebration or a sunny weekend treat, Ella’s strawberry cake is pure, heartfelt indulgence.
Classic Strawberry Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients alternately with milk, mixing just until combined.
- Divide the batter evenly between pans and bake for 30–35 minutes, or until golden and springy to touch. Let cool completely.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread a layer of whipped cream on one cake, top with sliced strawberries, then place the second cake on top.
- Cover the top with more whipped cream and garnish with whole strawberries. Chill before serving.
Nutrition
Notes
How to Make the Recipe
Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with butter and parchment paper. In a medium bowl, mix together the flour, baking powder, and salt. These dry ingredients will ensure your cake rises perfectly and has a soft crumb. In a separate large bowl, cream the butter and sugar together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with milk. Stir gently after each addition, making sure not to overmix, as this can make the cake dense. Divide the batter evenly between the two prepared pans and smooth out the tops. Bake the cakes for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the whipped cream, beat cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Make sure not to overbeat to prevent the cream from curdling. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of whipped cream over it. Arrange sliced strawberries evenly over the cream, then gently place the second layer on top. Spread more whipped cream over the top layer and garnish with whole strawberries for a simple, elegant finish. Chill the cake for at least 30 minutes before serving to allow the layers to set.
Conclusion
Ella Chef’s strawberry cake captures the pure essence of summer—light, fruity, and beautifully fresh. With its fluffy sponge layers, rich whipped cream, and bursts of juicy strawberries, it’s the kind of dessert that feels timeless and comforting. Whether you’re celebrating a special day or just want something sweet to brighten an afternoon, this cake delivers the perfect balance of flavor and simplicity. Every slice is a reminder that the best desserts come from fresh ingredients, love, and a touch of tradition.