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Spring is in the air, and what better way to celebrate the season than with a fresh strawberry cake? This delicious dessert is bursting with juicy, sweet strawberries and makes the perfect centerpiece for any springtime gathering. Today, we’ll be sharing two recipes for this delightful dessert, each with their own unique twist. First up, we have a classic strawberry cake recipe that’s sure to please even the pickiest eaters. To start, preheat your oven to 350ºF and grease and flour two 9-inch cake pans. In a medium bowl, whisk together 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. In a large bowl, beat 1 stick of softened unsalted butter with 1 and 1/2 cups of granulated sugar until light and fluffy. Add in 2 eggs, one at a time, beating well after each addition. Stir in 1/2 cup of sour cream and 1 teaspoon of vanilla extract. In two additions, alternate adding the dry ingredients and 1/2 cup of milk, beginning and ending with the dry ingredients, and mixing until just combined. Gently fold in 2 cups of chopped strawberries. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely in the pans before removing and assembling. To assemble, place one cake layer on a serving plate and top with a generous dollop of whipped cream (homemade or store-bought). Top with the second cake layer and spread another layer of whipped cream on top. Garnish with sliced fresh strawberries and serve. If you’re looking for something a little more decadent, try this layered strawberry cake recipe. This showstopper dessert consists of three layers of fluffy strawberry cake, sandwiched between whipped cream and fresh strawberries. To start, preheat your oven to 350ºF and grease and flour three 8-inch cake pans. In a medium bowl, whisk together 2 and 1/4 cups of cake flour, 1 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. In a large bowl, beat 1 stick of softened unsalted butter with 1 and 1/2 cups of granulated sugar until light and fluffy. Add in 3 eggs, one at a time, beating well after each addition. Stir in 1/2 cup of sour cream, 1/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1/4 cup of milk. In two additions, alternate adding the dry ingredients and 1/2 cup of pureed strawberries, beginning and ending with the dry ingredients, and mixing until just combined. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely in the pans before removing and assembling. To assemble, whip 2 cups of heavy cream until stiff peaks form. Place one cake layer on a serving plate and top with a generous layer of whipped cream and sliced fresh strawberries. Repeat with the remaining two cake layers, and then top the entire cake with another layer of whipped cream and fresh strawberries. Serve chilled. So whether you prefer a classic strawberry cake or a layered showstopper, these recipes are sure to impress. With their juicy, sweet strawberries and fluffy cake layers, they’re the perfect dessert for any springtime gathering.
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