Ingredients
For the Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup buttermilk, room temperature
For the Strawberry Filling:
4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tbsp lemon juice
For the Whipped Cream Frosting:
2 cups heavy whipping cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
Optional Garnish:
Whole strawberries and mint leaves
Instructions
Prepare the Strawberries:
In a bowl, mix sliced strawberries with sugar and lemon juice. Let them sit for 30 minutes to release their juices.Make the Cake Batter:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Cream butter and sugar until fluffy, add eggs one at a time, then vanilla.
In another bowl, whisk flour, baking powder, soda, and salt.
Alternate adding dry ingredients and buttermilk into the batter. Mix until smooth.Bake the Layers:
Divide batter into the pans. Bake for 25–30 minutes until a toothpick comes out clean.
Cool completely on wire racks.Prepare the Whipped Cream:
Beat cream, powdered sugar, and vanilla until soft peaks form. Don’t overmix.Assemble the Cake:
Place one cake layer on a stand. Add whipped cream and strawberries.
Top with the second layer, spread more cream, and decorate with fresh berries and mint.
Notes
Chill the cake for at least 1 hour before slicing for best texture.
For an extra flavor boost, brush cake layers with a little strawberry syrup or liqueur before assembling.
Use stabilized whipped cream if you plan to serve it the next day.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Greek twist
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 425 kcal
- Sugar: 34 g
- Sodium: 180mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg