My good friend recently got engaged and as a sweet treat, I made a little one-layer strawberry cake. Simple and delicious! I found this recipe from Sally's Baking Recipes, linked here.
INGREDIENTS
CAKE
- 1 ¼ cups Cake Flour
- â…” cup Granulated Sugar
- 1 tsp. Baking Powder
- ¼ tsp. Salt
- ¼ cup Unsalted Butter, cubed at room temp
- 1 tsp. Vanilla Extract
- ½ cup Milk, at room temp
- 1 Egg, at room temp
- 2 tbs. Vegetable Oil
STRAWBERRIES
- 1 ½ cups Strawberries, sliced
- 1 tbs. Strawberry Jam
- 1 tsp. Granulated Sugar
HEAVY CREAM
- 1 cup Heavy Whipping Cream
- 2 tbs. Powdered Sugar
- ½ tsp. Vanilla Extract
INSTRUCTIONS
CAKE
Preheat the oven to 350 degrees F. Grease your cake pan(s) and line with parchment paper. I made two, 4-inch cakes but you can also make one, 8-9 inch cake.
In a stand mixer, sift in flour, sugar, baking powder, and salt. Then add butter, vanilla, and 1/4 cup of milk. Mix on medium speed just until the ingredients are moist, about one minute. Scrape down the sides of the bowl.
In a separate bowl, whisk the egg, oil, and remaining milk.
Add half the egg mixture into the stand mixer and mix on medium speed for about 15 seconds. Stop and scrape down the sides. Add the rest of the egg mixture and mix until fully combined, about 15 more seconds on medium speed. Be careful not to overmix, some lumps are fine.
Pour batter into cake pan(s). Bake for 20 minutes or until the cake is baked through. Test by poking a toothpick down the center and if it comes out clean, it's done!
STRAWBERRIES
While the cake is cooling. Slice your strawberries and fold them into the strawberry jam and granulated sugar. Let those sit at room temp or in the fridge as the juices begin to release.
WHIPPED CREAM
Once the cake is cooled completely, use a hand mixer to whip the heavy cream, sugar, and vanilla until medium peaks form. A medium peak will be the perfect consistency to keep the strawberries firm on the cake.
ASSEMBLE
Place the cake on your serving plate or cake stand. Pile whipped cream on top and spread it across the layer of cake.
Top with strawberries.
CAKE
Preheat the oven to 350 degrees F. Grease your cake pan(s) and line with parchment paper. I made two, 4-inch cakes but you can also make one, 8-9 inch cake.
In a stand mixer, sift in flour, sugar, baking powder, and salt. Then add butter, vanilla, and 1/4 cup of milk. Mix on medium speed just until the ingredients are moist, about one minute. Scrape down the sides of the bowl.
In a separate bowl, whisk the egg, oil, and remaining milk.
Add half the egg mixture into the stand mixer and mix on medium speed for about 15 seconds.
Stop and scrape down the sides. Add the rest of the egg mixture and mix until fully combined, about 15 more seconds on medium speed. Be careful not to overmix, some lumps are fine.
Pour batter into cake pan(s). Bake for 20 minutes or until the cake is baked through. Test by poking a toothpick down the center and if it comes out clean, it's done!
STRAWBERRIES
While the cake is cooling. Slice your strawberries and fold them into the strawberry jam and granulated sugar. Let those sit at room temp or in the fridge as the juices begin to release.
WHIPPED CREAM
Once the cake is cooled completely, use a hand mixer to whip the heavy cream, sugar, and vanilla until medium peaks form. A medium peak will be the perfect consistency to keep the strawberries firm on the cake.
ASSEMBLE
Place the cake on your serving plate or cake stand. Pile whipped cream on top and spread it across the layer of cake.
Top with strawberries.
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