Description
A light and airy vanilla sponge cake layered with strawberry jelly and topped with whipped cream, perfect for any celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup strawberry jelly
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour two round cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.
- Divide the batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Spread a layer of strawberry jelly between cake layers.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream over the top and sides of the cake.
- Slice and serve.
Notes
Make cakes a day ahead and refrigerate until ready to assemble. Consider adding lemon zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg