Ingredients
Scale
1½ lb (680 g) fresh strawberries, hulled and halved
1 cup granulated sugar (divided: ¾ cup for strawberries, ¼ cup for batter)
1 cup unsalted butter, softened
2 cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
3 large eggs, room temperature
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tsp vanilla extract
2 cups heavy whipping cream, cold
¼ cup powdered sugar
1 tsp vanilla extract
Extra fresh strawberry slices for garnish (optional)
Instructions
- Prep the Strawberries: In a bowl, mix strawberries with ¾ cup sugar and let them sit for 30 minutes to release juices.
- Prepare the Batter: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. Cream butter and remaining sugar until fluffy. Beat in eggs one at a time, then vanilla. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently. Fold in the macerated strawberries.
- Bake: Pour batter into the pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely in the pan.
- Whip the Topping: In a chilled bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cake.
- Serve: Top with extra fresh strawberries, slice into squares, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Classic
- Diet: Vegetarian