Description
A delightful dessert featuring fluffy cake layers filled with fresh strawberries and topped with creamy Chantilly cream, perfect for any occasion.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups whole milk
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups sliced strawberries
- 1/4 cup granulated sugar (for the strawberries)
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 tablespoons granulated sugar (for the cream)
- 1 teaspoon vanilla extract (for the cream)
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine butter, milk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean.
- In a bowl, mix sliced strawberries, 1/4 cup sugar, cornstarch, and lemon juice for the filling.
- In a separate bowl, beat the heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla until stiff peaks form for the Chantilly cream.
- Assemble the cake: Place one cake layer on a serving plate. Spread the strawberry filling on top and add another layer. Repeat for the next layer.
- Frost the top and sides of the cake with the Chantilly cream.
Notes
Serve cold and enjoy with a cup of tea or vanilla ice cream. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry, cake, dessert, birthday, Chantilly cream