Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 2 cups fresh strawberries, hulled & sliced
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, and salt.
- Cut in softened butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a small bowl, whisk eggs, vanilla, and milk. Pour into dry ingredients and stir just until combined.
- Spread batter evenly into prepared pan. Scatter 1 cup sliced strawberries over top.
- Bake 22–26 minutes, or until toothpick inserted near center comes out clean.
- Cool completely on a wire rack.
- Meanwhile, whip chilled cream, powdered sugar, and 1/2 tsp vanilla until stiff peaks form.
- Slice remaining 1 cup strawberries and fold gently into whipped cream.
- Serve cake topped with sweetened whipped cream and extra berries.
Notes
- For extra flavor, add a pinch of lemon zest to the batter.
- Don’t overmix the batter—it keeps the cake tender.
- Chill the mixing bowl and beaters for quicker whipped cream whipping.
- Works with frozen strawberries if fresh aren’t available, but drain excess juice first.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains Dairy, Eggs
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
