Description
A delightful twist on the classic dessert, this loaf cake combines fluffy sponge cake with layers of fresh strawberries and whipped cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 pint fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Toss the sliced strawberries with 2 tablespoons of sugar while the cake cools.
- Once the cake is cool, slice it horizontally into three layers.
- In a large chilled bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then continue beating until stiff peaks form.
- Place the bottom layer of the cake on a serving plate. Spread whipped cream over the layer and arrange some sliced strawberries on top.
- Place the middle layer over the strawberries and repeat with whipped cream and strawberries.
- Top with the final cake layer and frost the top and sides with the remaining whipped cream. Garnish with fresh strawberries if desired.
Notes
Store any leftover loaf in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry shortcake, loaf cake, dessert, strawberries