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To make the best strawberry cake, gather these fresh ingredients: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened to room temperature - 1 cup whole milk, warmed - 3 ½ teaspoons baking powder - 1 teaspoon pure vanilla extract - ½ teaspoon salt - 4 large egg whites, at room temperature - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream, chilled - 2 tablespoons powdered sugar - Fresh mint leaves for garnish (optional) Choosing fresh strawberries is key to a tasty cake. Here are some tips: - Look for bright red berries. They should have a vibrant color. - Check for firmness. Soft or mushy berries are not fresh. - Smell the berries. They should have a sweet, fruity aroma. - Avoid strawberries with mold or dark spots. This shows they are past their prime. - Buy organic if possible. They often taste better and have fewer chemicals. Decorating your strawberry cake can make it even more appealing. Here are some fun ideas: - Use extra sliced strawberries on top. They add color and freshness. - Add whipped cream swirls around the edges. This makes the cake look fancy. - Sprinkle powdered sugar on the top for a sweet touch. - Fresh mint leaves add a pop of green. They also give a fresh taste. - Consider using edible flowers for a unique look. They can be both pretty and tasty. Remember, these garnishes can personalize your cake and impress your guests! Try to mix and match to see what you like best. For the full recipe, check out the detailed steps above. 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Beat until fluffy, about 3-5 minutes. 3. Add 4 large egg whites to the butter mix, one at a time. Mix well after each addition. 4. In a separate bowl, whisk together 2 cups of all-purpose flour, 3 ½ teaspoons of baking powder, and ½ teaspoon of salt. 5. Gradually add the dry mix to the butter and sugar blend. Alternate with 1 cup of warmed whole milk. Start and end with the dry mix. Mix until just combined. 6. Stir in 1 teaspoon of pure vanilla extract. Gently fold in 2 cups of hulled and sliced fresh strawberries. Reserve some for decoration. 7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. 8. Bake in the preheated oven for 25-30 minutes. A toothpick should come out clean when inserted in the center. 9. Once baked, remove the cakes from the oven. Let them cool in the pans for 10 minutes. 10. Carefully turn the cakes onto a wire rack to cool completely. 11. While cooling, whip 1 cup of chilled heavy cream with 2 tablespoons of powdered sugar in a chilled bowl. Beat until soft peaks form. 12. Place one cooled cake layer on a serving plate. Spread whipped cream over the top. Add a portion of the remaining sliced strawberries. 13. Gently place the second cake layer on top. Spread the rest of the whipped cream over this layer. Decorate with reserved strawberries and fresh mint leaves if you wish. Now you have a delightful strawberry cake ready for serving. This cake is sure to impress your guests! For the complete recipe, check out the Full Recipe section. To make whipped cream, start with cold heavy cream. Use a chilled bowl and beaters. This helps the cream whip faster. Beat the cream on medium speed until soft peaks form. Add powdered sugar to sweeten it. I like to add a touch of vanilla for extra flavor. Be careful not to over-whip; you want it fluffy, not grainy. For a moist cake, use room temperature ingredients. This includes butter, eggs, and milk. They mix better and create a smooth batter. Make sure to cream the butter and sugar well until light and fluffy. This step adds air, which helps the cake rise. Adding fresh strawberries also keeps the cake moist and adds flavor. Check the temperature of your ingredients. Cold eggs or milk can affect the batter. Always warm the milk slightly before adding it. Keep the eggs at room temperature for better mixing. If you follow these tips, your cake will turn out fluffy and delicious. For the full recipe, check the recipe section above. {{image_4}} You can change up the flavor of this cake easily. Try adding lemon zest for a bright twist. Almond extract can give a nice nutty taste. You can also fold in chocolate chips or nuts for added texture. Each option brings a unique taste while keeping the strawberry flavor front and center. Making this cake dairy-free is simple. Use almond milk or coconut milk instead of whole milk. Swap the butter for a dairy-free spread. For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure it has xanthan gum to help with texture. Both adaptations will keep the cake moist and delicious. While whipped cream is a classic frosting, other options exist. Cream cheese frosting pairs well with strawberries. It adds a tangy flavor that balances sweetness. You could also try a simple buttercream with strawberry puree mixed in. For a lighter option, a fluffy meringue frosting can be delightful. Each frosting offers a new way to enjoy your strawberry cake. For the full recipe, check out the details provided above. To keep your strawberry cake fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents the cake from drying out. You can also place it in an airtight container. If you want to keep it pretty, use a cake dome or stand. Storing it in a cool, dark place helps too. Avoid direct sunlight or heat, as they can change the cake's texture and flavor. If you want to save some cake for later, freezing is great. First, slice the cake into pieces. Then, wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Make sure to label it with the date. When you want to enjoy a piece again, simply take it out. Let it thaw in the fridge overnight or at room temperature for a few hours. Avoid using a microwave, as it can make the cake soggy. If stored correctly, your strawberry cake will last about 3 to 5 days in the fridge. If you notice any signs of mold or unusual smells, it’s best to throw it away. Keeping it sealed helps maintain its flavor and texture. For the best taste, try to eat it within the first few days. After that, the flavors might not be as fresh. If you want to keep it longer, consider freezing it instead. For the full recipe, check out the detailed instructions above. To make a gluten-free strawberry cake, use gluten-free all-purpose flour. Look for a blend that includes xanthan gum. This helps mimic the texture of regular flour. You can find many brands at stores. Simply replace the 2 cups of all-purpose flour with the gluten-free mix. The rest of the recipe stays the same. Your cake will still be moist and tasty! If you don’t have heavy cream, you can use coconut cream. Chill a can of coconut milk overnight, then scoop out the solid part. Whip it like you would heavy cream. You can also use whipped topping as a quick option. Just be aware that flavors may change slightly. Each option gives you a nice, fluffy topping. Yes, you can use frozen strawberries! Just make sure to thaw and drain them first. Pat them dry to remove excess moisture. This way, your cake won’t get soggy. Frozen strawberries can work well in a pinch and still taste great. Just remember to slice them before adding to your batter. You now know how to make a delicious strawberry cake. We covered the best ingredients, selecting fresh strawberries, and great decoration tips. You learned step-by-step instructions to bake and assemble the cake. We explored tips for perfect whipped cream and keeping the cake moist. You also found variations and storage info for leftover cake. Enjoy baking your own strawberry cake. It’s a fun treat for everyone!

Best Strawberry Cake - Fresh Cream Cake

Indulge in a slice of heaven with this Best Strawberry Cake recipe! Perfect for any occasion, this moist and fluffy cake is bursting with fresh strawberries and topped with a light whipped cream. With easy-to-follow steps and simple ingredients, you’ll impress your family and friends in no time. Get ready to bake this delicious treat that will make your celebrations even sweeter. Click through to discover the full recipe and bring joy to your table!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup whole milk, warmed

3 ½ teaspoons baking powder

1 teaspoon pure vanilla extract

½ teaspoon salt

4 large egg whites, at room temperature

2 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, ensuring an even coating for easy removal after baking.

    Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture is fluffy and pale in color, about 3-5 minutes.

      Incorporate Egg Whites: Add the egg whites to the creamed mixture one at a time, mixing well after each addition to ensure thorough incorporation.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.

          Mix Wet and Dry Ingredients: Gradually add the dry mixture to the butter and sugar blend, alternating with the warmed milk. Start and end with the dry mixture, mixing until just combined after each addition.

            Add Vanilla and Strawberries: Stir in the vanilla extract until fully incorporated. Gently fold in the sliced strawberries, reserving a handful for the top decoration of the cake.

              Transfer to Pans: Divide the batter evenly between the prepared cake pans and use a spatula to smooth the tops for even baking.

                Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

                  Cool the Cakes: Remove from the oven and let the cakes cool in the pans for 10 minutes. Carefully turn them out onto a wire rack to cool completely.

                    Whip Cream: Once the cakes have cooled, whip the heavy cream with powdered sugar in a chilled bowl using an electric mixer until soft peaks form.

                      Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then add a portion of the remaining sliced strawberries.

                        Top with Second Layer: Gently place the second cake layer on top. Spread the remaining whipped cream over the top and decorate with the reserved strawberry slices. Add fresh mint leaves around the edges for an added touch of color and flavor, if desired.

                          Serve: Slice the cake into portions and serve to delight your guests with a tasty burst of strawberry flavor!

                            Prep Time, Total Time, Servings: 30 minutes | 1 hour + cooling | 12 servings