Description
A delightful, airy cake layered with whipped cream and fresh strawberries, perfect for summer gatherings and celebrations.
Ingredients
- 113 g cake flour
- 142 g granulated sugar
- 1/2 tsp salt
- 6 egg yolks
- 56 g neutral oil (like vegetable or canola)
- 1/2 tsp vanilla extract
- 396 g heavy cream (chilled)
- 100 g strawberry jam
- 10 medium-sized fresh strawberries, sliced (for filling)
- Additional fresh strawberries (for topping)
- Some whole fresh strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line and grease two 8-inch round cake pans.
- In a large bowl, whisk together the cake flour, sugar, and salt.
- Add the egg yolks, neutral oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
- Divide the batter evenly between the two prepared pans.
- Bake for 20–22 minutes, or until the tops are golden and spring back when gently pressed.
- Let the cakes cool completely in the pans before carefully removing them.
- In a separate bowl, beat the chilled heavy cream until stiff peaks form.
- Place one cake layer on a serving plate. Spread a thin layer of strawberry jam over the top, then add an even layer of whipped cream and the sliced strawberries.
- Top with the second cake layer, covering the entire cake with the remaining whipped cream.
- Decorate with halved and whole fresh strawberries on top.
- Chill for at least 1 hour before serving.
Notes
Ensure all ingredients, especially the heavy cream, are chilled for optimal whipping. Use quality fresh strawberries for the best flavor.
