Delicious Strawberries and Cream Coffee Cake
A delightful treat that combines the sweet, juicy flavor of strawberries with a rich, creamy texture, perfect for any occasion.
Equipment
- Mixing Bowl
- 9-inch Round Cake Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and a soft crumb.
- 1 cup Granulated sugar Sweetens the cake and contributes to moisture.
- 2 teaspoons Baking powder Essential for leavening the cake.
- 0.5 teaspoon Salt Enhances flavors.
Wet Ingredients
- 0.5 cup Unsalted butter Adds rich flavor and moisture.
- 2 large Eggs Provides structure and richness.
- 1 cup Milk Adds moisture and richness.
Filling
- 1 cup Fresh strawberries Adds natural sweetness and flavor.
- 1 cup Heavy cream Used for the creamy filling.
- 2 tablespoons Powdered sugar Sweetens the whipped cream.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together.
- Cream the softened butter until light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the milk until the batter is smooth.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the cooled cake in half horizontally and spread whipped cream on the first layer.
- Place the second layer on top and garnish with remaining whipped cream and strawberries.
- Slice and serve with coffee or tea.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.