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 unsalted butter (1 stick), softened
- 1 ½ cups flour, plus a tiny bit extra for the pan
- 2 tsp baking powder
- ¾ tsp salt
- ½ cup sugar
- 2 eggs plus 2 egg yolks
- ½ tsp pure vanilla extract
- ½ cup whole milk
- 1 pound fresh strawberries, stems cut off, and thinly sliced
- ¼ cup sugar
- 1 ½ cup heavy cream
- ¼ cup sugar