This Strawberry Birthday Cake is the one my family asks for every single year. Soft, moist vanilla layers, billowy whipped cream, and piles of fresh strawberries — it makes enough for a crowd and it is very easy to make.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 2 pounds fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter, oil, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, then beat in the vanilla.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a chilled bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of the vanilla until stiff peaks form.
- Hull the strawberries. Slice about half of them for the filling; leave the rest whole or halved for decorating the top.
- Place one cake layer on a serving plate. Spread with a thick layer of whipped cream and arrange the sliced strawberries over it.
- Top with the second cake layer. Frost the top and sides with the remaining whipped cream.
- Decorate the top with the reserved whole and halved strawberries. Refrigerate for at least 1 hour before slicing. Serves 12 to 16.
Moist, delicious, and so easy to make — this is the birthday cake your family will choose over any other. Enjoy!
