This is one of those cake recipes that you will never grow tired of. Sweet strawberries, yellow cake, and yummy homemade cream topping? What’s not to love! This weekend is our town’s annual Block party and I am totally going to make this dessert. The farmer’s market down the road has strawberries by the bushel full and I’m going to grab some up! What do you make when you have a surplus of berries? I love to can mine1
Check out what my friend Tammy had to say about this recipe:
This dessert hits the spot with its red, ripe strawberries and luscious cream. Yum!
Tammy says it all, folks.
Ingredients
Cake
1/2 cup Kerrygold unsalted butter softened
3/4 cup Domino granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 and 1/3 cups Gold Medal cake flour
1 and 1/4 teaspoons baking powder
1/4 teaspoon Morton salt
1/2 cup milk
1 cup strawberry syrup
For the topping
1 and 2/3 cups heavy cream
1/3 cup confectioners’ sugar
1 teaspoon McCormick vanilla extract
1 and 1/2 cups fresh strawberries coarsely chopped
1/3 cup toasted pecans coarsely chopped
Directions
Make the cake
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Preheat the oven to 350°F. Grease and lightly flour a 9-inch square baking pan; set aside.
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In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
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Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.
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Spread the batter evenly in the prepared pan. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Using a fork or wooden skewer, poke holes in the warm cake. Pour the strawberry syrup evenly over the cake. Cover and refrigerate until chilled, about 2 hours.
Make the topping
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In a medium bowl, beat the heavy cream, confectioners’ sugar, and vanilla with an electric mixer on high speed until stiff peaks form. Spread evenly over chilled cake; top with strawberries and pecans. Drizzle with more strawberry syrup if desired. The cake is best served immediately but will keep for up to 6 hours covered and stored in the refrigerator.
Make ahead tip
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You can prepare the cake through step 4 and chill the cake for up to 1 day before continuing with the steps to make the topping. I don’t suggest freezing this recipe.
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Quick Tip: Feel free to use store bought whipped cream but making your own always tastes best 🙂