Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup buttermilk
½ cup sour cream
For the Strawberry Topping:
1 lb (450g) fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice
For the Whipped Cream Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Strawberries:
Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 30 minutes to release juices.Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.Make the Cake Batter:
In one bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
Alternate adding dry ingredients with buttermilk and sour cream. Mix just until combined.Bake:
Pour batter into the prepared pan. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.Make Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.Assemble:
Spread whipped cream evenly on the cooled cake. Top with macerated strawberries and drizzle syrup over the top. Refrigerate 30 minutes before serving.
Notes
For extra flavor, add a splash of balsamic vinegar to your strawberries before macerating.
Use chilled heavy cream for better whipping results.
Cake can be stored covered in the refrigerator for up to 3 days.
You can substitute strawberries with raspberries or peaches for a seasonal twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Greek Inspired
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85mg