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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup unsalted butter, softened - 4 large eggs To make a classic decadent strawberry cake, you need some key ingredients. First, the all-purpose flour gives the cake structure. The granulated sugar adds sweetness and helps with texture. Softened unsalted butter creates a rich flavor and makes the cake moist. Finally, the large eggs bind everything together, adding richness and stability. - Fresh strawberries for decoration - Mint leaves for garnish While the essential ingredients make a solid cake, optional add-ins can elevate it. Fresh strawberries not only look beautiful but also add a burst of flavor. Mint leaves can provide a fresh touch, making your cake even more inviting. - Mixing bowls - Measuring cups and spoons - Electric mixer - 9-inch round cake pans Having the right tools is key to success. Mixing bowls help combine your ingredients easily. Measuring cups and spoons ensure you get the right amounts. An electric mixer saves time and effort when mixing the batter. Finally, 9-inch round cake pans help your cake bake evenly, leading to a perfect texture. For the full recipe, check out the section above. - Preheat the oven to 350°F (175°C). - In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until it feels light and fluffy. This step is key for a soft cake. After mixing, add in four large eggs one by one. Stir in one teaspoon of vanilla extract for flavor. In another bowl, whisk together two cups of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of salt. Gradually add the dry mix to the wet mix, alternating with half a cup of whole milk. Start and end with the flour mix. Mix until just combined. Finally, fold in two cups of sliced fresh strawberries gently. Now it’s time to bake! Divide the batter evenly into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, the cakes are ready. Once baked, let the cakes rest in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling time is crucial for easy frosting later. After cooling, it’s time to assemble. Place one layer of cake on a serving platter. Spread a generous amount of whipped cream on top, then layer with sliced strawberries. Next, carefully place the second layer on top. Frost the top and sides of the cake with the remaining whipped cream. For an extra touch, garnish with fresh strawberries and mint leaves. This adds color and makes the cake look beautiful. Enjoy making this delightful Classic Decadent Strawberry Cake! For the full recipe, check the earlier section. To get a soft and fluffy cake, measuring your flour correctly is key. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly with the cup, as it packs the flour down. This can lead to a dry cake. Another important tip is not to overmix your batter. Mix just until you see no dry flour. Overmixing can make your cake tough. Gently fold in the strawberries at the end to keep them intact. For the best whipped cream, start with chilled beaters and a cold bowl. This helps the cream whip faster. Pour in the heavy cream and begin mixing on low speed. When soft peaks form, gradually add the powdered sugar. This method keeps the cream stable and prevents it from deflating. Keep whipping until you see stiff peaks. This makes your cake look and taste great! To store any leftover cake, place it in an airtight container. This keeps it moist and fresh. If you do not have a container, wrap the cake tightly in plastic wrap. Refrigerate the cake to maintain its freshness. It can stay good for about three days. If you want to keep it longer, consider freezing slices. This way, you can enjoy a piece whenever you like. For the complete recipe, check the Full Recipe. {{image_2}} You can switch things up with flavors. Adding lemon zest gives a nice, fresh kick. The bright citrus notes work well with strawberries. You might also try using white chocolate ganache. It adds a rich, creamy layer instead of whipped cream. Both choices add a fun twist to the classic cake. If you need a gluten-free version, it's easy to adapt. Just swap out all-purpose flour for a gluten-free blend. Make sure your blend includes binding agents like xanthan gum. Also, use certified gluten-free baking powder. This keeps the cake light and fluffy. For those who follow a vegan diet, you can make some changes. Replace eggs with flaxseed meal or applesauce. For butter, use coconut oil or vegan butter. You can also cut down on sugar. Using alternatives like stevia or erythritol can help. These options make the cake healthier without losing flavor. Feel free to explore these variations with the Full Recipe to create your perfect version of the classic decadent strawberry cake! To keep your classic decadent strawberry cake fresh, refrigerate it. Wrap the cake tightly in plastic wrap or place it in an airtight container. This helps prevent it from drying out. If you have leftover slices, you can freeze them. Wrap each slice in plastic wrap, then place them in a freezer bag. This method allows you to enjoy the cake later. You can store leftover cake in the fridge for about 3 to 5 days. After that, the quality may decline. If you freeze the slices, they can last up to 3 months. Check for signs that your cake has gone bad. If you see mold, or if it smells sour, it's time to toss it. If you want to enjoy slices warm, use the oven. Preheat it to 350°F (175°C). Place the slice on a baking sheet for about 10-15 minutes. This helps keep the cake soft and moist. You can also use the microwave. Heat the slice for about 15-20 seconds. Be careful not to overheat, as it can make the cake dry. Enjoy your cake warm, and it will taste just as good! A decadent cake is rich and moist. You achieve this through quality ingredients. Using unsalted butter adds creaminess. Granulated sugar provides sweetness and a tender crumb. Adding heavy cream in the frosting makes it luxurious. Fresh strawberries add a burst of flavor and moisture. The combination creates a cake that feels special. Yes, you can use frozen strawberries. They work well in a pinch. However, fresh strawberries taste better. Frozen strawberries may release extra juice, making the batter wetter. If using frozen, thaw and drain them first. This helps keep your cake from getting soggy. Fresh strawberries give a brighter flavor and a better texture. To boost flavor, try adding extracts. Almond or lemon extract can add a nice twist. You can also mix in chocolate chips for a fun surprise. Another idea is to layer in some jam between the cake layers. This adds sweetness and pairs well with strawberries. Experiment and find what you love! Yes, you can make this cake ahead of time. Bake the layers and let them cool completely. Wrap each layer tightly in plastic wrap. Store them at room temperature for a day or in the fridge for a few days. You can also freeze them for longer storage. Frost the cake just before serving. This keeps it fresh and beautiful. For the full recipe, check out the Classic Decadent Strawberry Cake. Now you have all you need for a classic strawberry cake. You learned about key ingredients, useful tools, and step-by-step instructions. I shared tips to make your cake perfect and discussed fun variations. Keep your cake fresh with proper storage and enjoy it longer. Whether you use fresh strawberries or add a twist, this cake will impress. Baking can be simple, fun, and delicious. Happy baking!

Classic Decadent Strawberry Cake

Indulge in the goodness of a Classic Decadent Strawberry Cake that will surely impress your guests! This mouthwatering recipe combines layers of fluffy cake and fresh strawberries, all topped with velvety whipped cream. Perfect for any occasion, this dessert is easy to make and incredibly delicious. Click to explore the full recipe and learn how to create this stunning cake that will become your new favorite treat!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

½ cup whole milk

1 teaspoon vanilla extract

1 tablespoon baking powder

½ teaspoon salt

2 cups fresh strawberries, hulled and sliced

1 cup heavy cream

¼ cup powdered sugar

Fresh strawberries and mint leaves for garnish

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

      Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

            Fold in the sliced strawberries gently into the batter.

              Divide the batter evenly between the prepared cake pans.

                Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

                    While the cakes cool, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

                      Place one layer of the cooled cake on a serving platter and spread a generous amount of whipped cream on top. Add a layer of sliced strawberries.

                        Carefully place the second cake layer on top, and frost the top and sides of the cake with the remaining whipped cream.

                          Garnish with additional fresh strawberries and mint leaves for a beautiful presentation.

                            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 10 slices