Strawberry Cream Layer Cake

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup (240ml) whole milk (room temperature)

For the Cream Filling & Frosting:

• 2 cups (480ml) heavy whipping cream (cold)
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (300g) fresh strawberries, diced (plus extra for topping)

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream butter & sugar: In a large mixing bowl, beat butter and sugar until pale and fluffy (about 2–3 minutes).
4. Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Combine wet & dry: Add dry ingredients alternately with milk, mixing just until combined.
6. Bake: Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.
7. Prepare cream filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in diced strawberries gently.
8. Assemble the cake: Place one cake layer on a plate. Spread strawberry cream filling over it. Top with the second cake layer. Frost top and sides with remaining cream.
9. Decorate: Garnish with whole or sliced fresh strawberries on top. Chill for 30 minutes before slicing for best results.

Would you like me to give you a no-bake version of this cake as well? (It’s easier and faster.)