Description
A crave-worthy cake that balances crispy, creamy, and fruity textures with fresh strawberries and silky vanilla cream. Easy to make and perfect for any occasion.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar, divided
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 1 cup (120g) powdered sugar
- 1 cup (240ml) heavy cream
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and 1 cup (200g) granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined; do not overbeat.
- In a small bowl, combine 1 cup (125g) flour with 1/2 cup (100g) sugar. Cut in 1/2 cup (115g) cold butter using a pastry cutter or fingers until coarse crumbs form. Set aside.
- Pour cake batter evenly into prepared pan. Sprinkle crumble topping evenly over batter without pressing down.
- Bake for 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- In a chilled bowl, combine heavy cream, powdered sugar, cornstarch, and 1 teaspoon vanilla extract. Beat on medium-high speed until cream thickens and holds soft peaks.
- Once cake is cool, spread half of the vanilla cream evenly over the top. Arrange half of the sliced strawberries over the cream. Repeat with remaining cream and strawberries, piling fruit for a rustic look.
- Refrigerate for at least 30 minutes before serving.
Notes
[‘Chill the cake completely before adding cream and strawberries to prevent sogginess.’, ‘Use cold butter for the crunch topping to achieve crisp texture.’, ‘Beat cream only to soft peaks to avoid turning it into butter.’, ‘Slice strawberries just before assembling to keep them fresh and juicy.’, ‘For stronger vanilla flavor, add an extra teaspoon of vanilla extract to the cream.’, ‘Use a serrated knife to slice the cake neatly after chilling.’, ‘Store covered in the fridge up to 3 days; crunch topping softens over time.’, ‘Do not freeze the cake as cream and strawberries do not hold up well.’]
- Prep Time: 35 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 310
- Sugar: 22
- Sodium: 190
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, crunch cake, vanilla cream, easy dessert, summer cake, fresh strawberries, homemade cake