Easy Strawberry Cream Cake

  in Desserts, Recipes

3/4 cup cane sugar
1/3 cup melted butter
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 1/4 cups whole wheat pastry flour
1 1/4 teaspoons baking powder
1/4 teaspoon sea salt
1 quart strawberries, washed, trimmed
1-2 tablespoons sugar
1/2 pint heavy whipping cream
3 tablespoons maple syrup
½ teaspoon vanilla

  1. Preheat oven to 350° F. Spray an 8-inch round cake pan with cooking spray. Cut a piece of parchment paper to fit in the pan. Lightly spray the parchment circle.
  2. Using an electric mixer beat  the melted butter and sugar together until combined. Add the eggs and vanilla and beat on high speed for one minute until smooth and thick.
  3. Beat in the milk. Add the flour, baking powder, and salt and beat until smooth, but don’t overmix. 
  4. Pour batter into prepared pan and bake for 25-30 minutes until a cake tester or toothpick inserted in the center comes out clean. Let cool about 10 minutes. Loosen the sides by running a knife around the cake, then invert the pan onto a plate. Gently tap the pan until the cake drops out. Invert the cake again onto a cooling rack and let cool completely.
  5. Whip the cream with the maple syrup and vanilla until it’s stiff. Place the bowl in the fridge. 
  6. Coarsely chop half the strawberries and place in a bowl. Add 1 – 2  tablespoons sugar and mash slightly and stir, until sugar is dissolved and mixture is syrupy. Slice or halve the remaining strawberries.
  7. Remove the parchment paper from the cake and cut the cake in half with a long knife. Place the bottom piece on a cake stand or serving plate. Spoon the macerated berries evenly over the cake. Spread half the whipped cream over the berries.
  8. Place the top half of the cake over the cream. Spread the remaining cream over the cake and arrange the strawberry slices in a pretty pattern over the cream. You can serve immediately, or keep refrigerated until ready to serve. This is best enjoyed the same day you make it.