This cake! Really, it has left me speechless. I don’t even want to talk much about it because I feel like I can’t do it justice. But, I will anyway, and the cake gods will be annoyed.
This cake… you know, it’s just one of those things. Give it a taste and goodnight. We are all done. Time to go home.
I was craving a fresh fruit cake (not that kind) and I thought what better than a wonderfully light and easy, buttery vanilla cake with fresh, ripe strawberries and homemade whipped cream? As always, the best things in life are the simplest things in life. And your palate can appreciate and discern the singular flavors, as well as the merriment of a few simple flavors much easier.
So I baked this cake last night and while enjoying it, my husband told me it was his new favorite cake. Happy dance time!
This cake is the moistest (OK, so some people hate that word but I have to in this case), fluffiest, freshest, most heavenly dessert I’ve had in a very long time. It feels like a baby cloud is softly, and oh so happily, bouncing around in your mouth.
I beg you, please, PLEASE bake this cake. It cannot be more perfect.
I adapted this recipe from Martha Stewart’s strawberry cream cake, so you don’t need me to tell you that it’s going to be perfect. But the thing is, I’m not perfect like Martha—I like to make things simple and changed it here and there—so here’s a less headachy version (sorry Martha!).
I’m curious, what’s your favorite cake ever? Comment below and let me know!
- ½ cup (1 stick) Unsalted Butter, softened
- ½ cup Sugar
- 2 Eggs plus 2 Egg Yolks
- ½ cup Whole Milk
- ½ teaspoons Pure Vanilla Extract
- 1 ½ cups All-Purpose Flour, plus 1 tablespoon extra for dusting the pan
- 2 teaspoons Baking Powder (I always use Aluminum-Free Baking Powder, such as Rumford Brand)
- ¾ tsp Sea Salt
- 1 pound Fresh Strawberries, rinsed, stems cut off, and thinly sliced
- ¼ cup Granulated Sugar
- 2 cups Heavy Cream
- ¼ cup Granulated Sugar
- Grease a round cake pan (8- or 9-inch diameter will work, just make sure it comes up at least 2 inches) with cooking spray or butter.
- Add about 1 tablespoon of flour to the pan, move it all around, and tap off all the excess.
- In a large bowl, add butter and ½ cup sugar and beat with mixer until soft and creamy.
- Add eggs, milk, and vanilla. Beat well.
- Add flour, baking powder, and sea salt; and give this powder mixture a little mix with a spoon and then beat with mixer on low until just combined. Don’t overbeat in this step.
- Pour into cake pan and bake until a fork poked inside comes out clean (about 25 min).
- Let cool for 10 minutes, then remove cake from pan and let cool for another 10 minutes before splitting cake in half lengthwise (serrated knife works best for this).
- In a clean mixing bowl, gently combine sliced strawberries with sugar until completely coated and let sit until ready to assemble cake. The strawberries will release a bit of sweet juice. This is exactly what you want.
- In a clean mixing bowl, beat together heavy cream and sugar until stiff peaks form. Set aside until ready to assemble cake.
- Once the cake has cooled, start layering everything as follows:
- First add half the strawberries plus half its juice onto the first half of the cake (cut side up).
- Then add half the whipped cream on top (don’t spread it to the very edge of the cake).
- Then layer the other half of the cake (cut side down), add the remainder of the cream, and lastly, the remainder of the strawberries plus its juice. Slice and enjoy!