Description
A refreshing and delightful summer dessert featuring a light cake topped with sweet strawberries and creamy whipped cream, perfect for gatherings and picnics.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup milk (can substitute almond milk)
- ½ cup vegetable oil (or melted coconut oil)
- 3 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups fresh strawberries, sliced (or thawed frozen strawberries)
- 1 tbsp lemon juice
- 1 tbsp granulated sugar (optional)
- 2 cups heavy cream (or coconut cream)
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl.
- Whisk together the milk, oil, vanilla extract, and eggs in another bowl until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and bake for about 30-35 minutes.
- Prepare the strawberry topping by combining sliced strawberries, lemon juice, and optional sugar; let sit for 15 minutes.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream generously over the cooled cake and layer the macerated strawberries on top.
Notes
For healthier alternatives, consider using gluten-free flour, dairy-free cream substitutes, or a low-carb version with almond flour and sugar substitutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg