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Strawberry Vanilla Layer Cake

A multi-layered cake featuring layers of vanilla sponge and fresh strawberry slices, assembled with a light strawberry glaze and whipped cream. The cake showcases a moist, tender crumb with a vibrant, juicy topping, resulting in a visually appealing dessert with a balanced tart-sweet flavor profile.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour 2 1/2 cups sifted: Provides Light structured cake crumb.
  • Baking powder 2 teaspoons: Helps Cake rise soft and fluffy.
  • Salt 1/2 teaspoon: Balances Overall sweetness.
  • Unsalted butter 1/2 cup softened: Adds Rich tender moisture.
  • Granulated sugar 1 1/2 cups: Creates Sweet balanced flavor.
  • Eggs 3 large: Bind Ingredients and add softness.
  • Vanilla extract 1 tablespoon: Gives Warm aromatic sweetness.
  • Whole milk 1 cup: Provides Smooth moist texture.
  • Fresh strawberries 1 pound sliced thinly: Adds Juicy fruity freshness.
  • Granulated sugar 1/2 cup additional: Creates Sweet glossy glaze.
  • Lemon juice 1 tablespoon fresh: Adds Bright tart balance.
  • Heavy cream 2 cups chilled: Forms Light whipped frosting layers.

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Cake pans
  • Spatula
  • Cooling rack

Method
 

  1. Preheat oven and grease cake pans.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time.
  5. Add vanilla extract and mix gently.
  6. Alternate adding dry ingredients and milk into batter.
  7. Divide batter evenly into prepared pans.
  8. Bake at 180°C (350°F) for about 25–30 minutes until the tops are lightly golden and a toothpick comes out clean.
  9. Cool cakes completely on rack.
  10. Whip chilled heavy cream until soft peaks form.
  11. Layer cake with sliced strawberries and whipped cream.
  12. Toss sliced strawberries with sugar and lemon juice and let them rest 10 minutes to release a light natural syrup.

Notes

Use fully ripe strawberries for the best flavor. For cleaner slices, refrigerate the cake before cutting.