Vanilla cake cubes, macerated strawberries and whipped cream layered in glass for an elegant, easy-to-serve dessert.
# Components:
→ Vanilla cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
→ Whipped cream
12 - 2 cups heavy whipping cream, chilled
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and lightly flour a 9x9-inch baking pan.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy; add eggs one at a time, mixing well after each, then stir in vanilla.
03 - In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
04 - Add the dry mixture to the butter mixture in three additions, alternating with the milk, stirring until just combined after each addition to avoid overmixing.
05 - Transfer batter to the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean; cool completely on a wire rack.
06 - Once cooled, remove cake from pan and cut into approximately 1-inch cubes for layering.
07 - Toss the sliced strawberries with granulated sugar and lemon juice in a bowl; let sit at least 20 minutes so juices develop.
08 - Using an electric mixer, beat the chilled heavy cream with the powdered sugar and vanilla until soft peaks form; avoid whipping to dry peaks.
09 - Layer cubed cake, macerated strawberries with their juices, and whipped cream in individual glasses or a serving dish; repeat to finish with whipped cream and garnish with strawberry slices.
10 - Serve immediately or chill up to 2 hours to allow flavors to meld; garnish with mint if desired before serving.
