Name: Erin Mcdowell S Strawberry Not So Short Cake Recipe On Food52
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 9-inch cake
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 2 tablespoons powdered sugar

Instructions

Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan with butter or cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
Whisk together the milk, eggs, and vanilla extract in a separate bowl. Pour this mixture into the dry ingredients and stir until just combined.
Transfer the batter into the prepared cake pan and bake for 30-35 minutes.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the strawberries by hulling and slicing them.
Whip the heavy cream and powdered sugar until stiff peaks form.
Slice the cake in half horizontally, spread whipped cream on the bottom layer, add strawberries, and repeat with the top layer.
Garnish the top with whole strawberries or powdered sugar.
Slice and serve.

Ingredients

Instructions

Nutrition Facts