Cake Ingredients:
2 ½ cups (310g) all-purpose flour
½ tsp salt
½ cup (120ml) whole milk
1 cup (226g) unsalted butter, room temp
1 ¾ cups (350g) granulated sugar
4 large eggs, room temp
½ cup (120ml) sour cream or Greek yogurt
1 tsp vanilla extract
1 ½ cups (220g) finely chopped fresh strawberries (pat dry with paper towels)
Whipped Cream Frosting:
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) powdered sugar (adjust to taste)
1 tsp vanilla extract
Strawberry Glaze Drizzle:
½ cup (60g) powdered sugar
1–2 tbsp strawberry puree (blend a few berries) or strawberry syrup
Optional: few drops red/pink gel coloring for deeper color
Mix until pourable consistency
Instructions:
Preheat oven to 325°F (165°C). Grease and line two 8-inch round cake pans.
Cream the butter and sugar until light and fluffy (3–4 mins).
Beat in eggs one at a time, mixing well after each.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, combine milk, sour cream, and vanilla.
Add the flour mixture and milk mixture to the batter alternately, starting and ending with flour.
Gently fold in chopped strawberries.
Divide batter between pans and bake for 30–40 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack.
Whipped Cream Frosting:
Beat cold cream until it starts to thicken.
Add powdered sugar and vanilla, and beat to stiff peaks.
Frost the cake once it’s cooled.
Strawberry Glaze:
Mix powdered sugar and puree until smooth.
Drizzle over the chilled frosted cake using a spoon or squeeze bottle.
Let it drip naturally down the sides like in the image.
Decorate:
Top with piped whipped cream swirls.
Add fresh strawberries (halved or whole).
Optionally, chill for 1 hour before serving for cleaner slices.
Slice, Serve and Enjoy
