Description
A towering, golden sponge cake layered with fresh strawberry compote and whipped cream, this shareable dessert combines buttery cake, ripe strawberries, and velvety cream for a nostalgic, crowd-pleasing treat perfect for summer gatherings.
Ingredients
3 1/2 cups all-purpose flour
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 eggs, room temperature
1 1/2 cups milk
1/4 cup buttermilk
1 cup heavy cream
1 cup powdered sugar for whipped cream
4 cups fresh strawberries, hulled
1/2 cup purified water
Instructions
Preheat oven to 350°F (175°C). Toss a 13×18-inch baking pan with cooking spray and line with parchment paper.
In a large bowl, whisk flour, baking powder, sugar, salt, and softened butter until well combined.
Beat in eggs, then gradually add milk and buttermilk, mixing until batter is smooth.
Spread batter evenly in prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Meanwhile, make strawberry compote: Combine strawberries, 1/3 cup sugar, and 2 tablespoons water in a saucepan. Simmer over medium heat for 10 minutes, mashing slightly. Let cool.
For whipped cream: Whisk cream and powdered sugar until stiff peaks form.
Once cake is cooled, spread compote over the top, then add a thick layer of whipped cream. Garnish with additional strawberries if desired.
Notes
Use perfectly ripe strawberries for the best flavor. Cake can be prepared ahead and cooled; assemble just before serving. Store in a cool place, covered, for up to 4 hours.
For a non-dairy version, substitute vegan cream and ensure cake uses plant-based butter.
Nutrition
- Serving Size: 1 slice (approx. 3x4 inches)
- Calories: 520
- Sugar: 55g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg