Vanilla cake cubes, macerated strawberries and whipped cream layered in glasses for a vibrant, easy crowd-pleasing dessert.
# What You'll Need:
→ Vanilla cake
01 - All-purpose flour — 190 g
02 - Granulated sugar — 200 g
03 - Unsalted butter, softened — 115 g
04 - Large eggs — 2
05 - Whole milk — 120 ml
06 - Baking powder — 6 g
07 - Fine salt — 1.5 g
08 - Pure vanilla extract — 5 ml
→ Strawberries
09 - Fresh strawberries, hulled and sliced — 700 g
10 - Granulated sugar — 50 g
11 - Fresh lemon juice — 15 ml
→ Whipped cream
12 - Heavy whipping cream, chilled — 480 ml
13 - Confectioners' sugar — 30 g
14 - Pure vanilla extract — 5 ml
# Directions:
01 - Preheat oven to 175°C and grease and lightly flour a 23 × 23 cm baking pan; set aside.
02 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until pale and airy, about 3–4 minutes.
03 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until evenly distributed.
04 - Whisk the flour, baking powder and salt in a separate bowl to ensure even leavening and to remove lumps.
05 - Fold the dry mixture into the butter mixture in three additions, alternating with the milk, and mix just until combined to avoid overworking the batter.
06 - Transfer batter to the prepared pan, smooth the surface, and bake 25–30 minutes or until a skewer inserted in the center comes out clean; cool completely on a wire rack, then cut into 2.5 cm cubes.
07 - While the cake bakes, toss the sliced strawberries with sugar and lemon juice in a bowl; let macerate at least 20 minutes so the fruit releases juices.
08 - With a chilled bowl and beaters, whip the cold cream with confectioners' sugar and vanilla until soft peaks form; avoid overbeating.
09 - Layer cubed cake, macerated strawberries with their juices, and whipped cream in individual glasses or a large trifle dish; repeat layers and finish with a dollop of cream and a few strawberry slices. Serve immediately or chill up to 2 hours.
