Fresh Strawberry Layer Cake recipe

Layers of moist cake and strawberry whipped cream make this three-layer cake a must-have for strawberry lovers!

I have a special treat for you all today! Liz from Hoosier Homemade is going to share a yummy recipe for Fresh Strawberry Layer Cake! Grab a cup of coffee or tea and pass your plate……….

Fresh Strawberry Layer Cake recipe at cetcu.com This recipe comes from Susan Branch and her Summer Book, it’s a wonderful white layer cake that can be used with many different toppings, frostings or even made into cupcakes. Topped with whipped cream and strawberries makes it the perfect summer dessert!

Fresh Strawberry Layer Cake recipe at cetcu.com

Fresh Strawberry Layer Cake

Yield: 12-14 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Cake

6 tablespoons butter, room temperature
1 1/2 cups granulated sugar
3 eggs, separated
2 1/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Filling

3 pounds ripe strawberries, sliced
1 pint heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Instructions

For the cake: Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream butter and sugar, until fluffy and well combined. Add the three egg yolks and beat until thick and lemon-colored.
In a separate bowl, combine flour, baking powder and salt and mix slightly with a fork or whisk. Add to the creamed mixture, alternately with milk. Stir in vanilla.
Using an electric mixer, beat egg whites until stiff peaks form. Gently fold into cake batter.
Divide cake batter among the prepared cake pans. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely on racks.
For the topping: Using an electric mixer, beat whipping cream until stiff peaks form, add vanilla and powdered sugar and beat until combined well.
To Assemble: Place one cake layer on serving platter, top with whipped cream and strawberries, repeat for all layers.
Best if assembled within an hour of serving.

Notes

Note: This cake can also be made into a 13×9, cupcakes, or any size pan. You will just need to adjust the baking time.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving: Calories: 338
Total Fat: 17g
Saturated Fat: 10g
Trans Fat: 1g
Unsaturated Fat: 5g
Cholesterol: 81mg
Sodium: 187mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 28g
Protein: 5g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

Enjoy