- cooking spray
- 8 eggs, at room temperature
- 1 1/4 cups white sugar
- 1 1/4 cups all-purpose flour, sifted
- Filling and Frosting:
- 2 1/2 cups chilled heavy whipping cream
- 1/2 cup confectioners' sugar, or to taste
- 1 cup fresh strawberries, sliced
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with cooking spray.
- Beat eggs with an electric mixer on medium speed until pale and fluffy, about 4 minutes. Add white sugar gradually, continuing to beat on medium speed until fully incorporated, about 6 minutes. Add flour slowly, using a spatula. Beat the batter for 1 minute on low speed.
- Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 5 minutes in the pans. Invert onto a wire rack to cool completely, about 25 minutes.
- While cakes are cooling, beat heavy cream with clean beaters until soft peaks form. Add confectioners' sugar slowly, continue to beat until stiff peaks form.
- Lay strawberries evenly over 1 cooled cake layer. Spread enough whipped cream over the strawberries to cover them completely. Lay second cake layer on top. Frost with remaining whipped cream.
06/23/2019
recipepes.com
6-ngredient strawberry cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
