Ingredients
Scale
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter (at room temperature)
- 1 1/2 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1/4 cup oil (vegetable, canola or light olive oil)
- 1/4 cup sour cream (regular, full fat)
- 1 cup whole milk (or 2%, but avoid lower fat)
- 2 pints fresh strawberries (ripe)
- 2 tablespoons sugar
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1/4 cup diced strawberries with glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat together room temperature butter and sugar until fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition; then add vanilla extract.
- In a separate bowl, mix oil, sour cream, and milk; gradually add to the butter mixture on low speed.
- Fold in the dry ingredients until just combined; do not overmix.
- Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a cooling rack.
- Slice fresh strawberries and mix them with sugar; let sit to release juices.
- Whip heavy cream until soft peaks form; gradually add powdered sugar until stiff peaks form.
- Assemble by layering cake with whipped cream and strawberries; top with remaining whipped cream and diced strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 27g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg