Description
Mamaw Emily’s Strawberry Cake is a delightful, moist cake bursting with fresh strawberries and topped with a light whipped cream frosting blended with extra strawberries. Perfect for a family gathering or special occasion, this classic cake recipe combines simple pantry staples with fresh fruit to create a sweet and satisfying dessert in under an hour.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 3 large eggs
- ¾ cup unsalted butter, softened
- 2 cups fresh strawberries, chopped
Frosting
- 2 cups powdered sugar
- 1 cup heavy whipping cream (assumed for whipped cream frosting)
- ½ cup fresh strawberries, chopped (for mixing into whipped cream)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, ensuring a uniform cake texture.
- Combine wet ingredients: In a separate bowl, beat together the whole milk, eggs, and softened unsalted butter until smooth and creamy.
- Form batter: Gradually incorporate the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in strawberries: Carefully fold in the 2 cups of chopped fresh strawberries, distributing them evenly throughout the batter without crushing them.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool completely in the pans placed on a wire rack to firm up before frosting.
- Prepare frosting: Whip 1 cup of heavy whipping cream until stiff peaks form, then gradually add 2 cups powdered sugar and continue whipping until smooth. Gently fold in ½ cup chopped fresh strawberries for a fresh strawberry whipped cream frosting.
- Frost the cake: Once the cakes are fully cooled, spread the strawberry whipped cream frosting generously between the layers and over the top and sides of the cake for a beautiful finish.
Notes
- Ensure butter is softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter to maintain a light and tender crumb.
- Use fresh, ripe strawberries for the best flavor.
- For a firmer frosting, chill the whipped cream before applying.
- You can substitute milk with buttermilk for a tangier flavor.
- Adjust sugar in frosting according to your taste preference.
