Eggless strawberry cake filled with cream and strawberries. This is a soft and fluffy vanilla cake that tastes just amazing whenever fresh strawberries are in season.
Preheat the oven to 180° C grease a two 7 inches cake pan with butter or oil and dust with flour.
Sift the all-purpose flour with the baking powder, baking soda, sugar, and a pinch of salt in a mixing bowl.
Add wet ingredients one by one and fold gently. Pour the batter into the greased baking pan.
Shake and tap the sides of the pan to release air bubbles.
Bake at 180 degrees for 30-35 minutes or till a toothpick inserted in the center of the cake comes out clean.
For Icing
Whip the cream and icing sugar along with vanilla extract, till you get stiff peaks in the cream. Keep refrigerated till further use.
For filling
Rinse and dry the strawberries, chop them and add 3 tablespoon sugar over it in a bowl. Mix and keep aside for 1-2 hours or you can do this step one day before.
For assembling
Cool the cakes completely before assembling.
Brush with the syrup from the strawberries on one of the cake.
Spread the chopped strawberries evenly on the cake.Top it up with another layer of the whipped cream on the cake.
Place the second the cake over it and spread the remaining whipped cream on top of the cake . Decorate the cake with the fresh strawberry slices.
Keep refrigerated for 1 hour and then slice and serve the strawberry cream cake.
Notes
I have added less sugar to the cake as my strawberries were sweet. Adjust the amount of sugar as per your taste.
Instead of strawberries, you can use a mix of berries like blueberries, raspberries, and strawberries.
Make sure to not overmix the cake batter.
Always preheat the oven before start prepping the cake batter.
You can bake this cake in one large 8" tin and later on slice it in two halves.
Store the leftovers in the refrigerator and make sure to finish it within 2-3 days.