Village Strawberry Cake & Homemade Strawberry Pastila Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more versatile and commonly available.

fresh strawberries

🥗Healthier: mixed berries

💰Cheaper: frozen strawberries

Mixed berries provide variety and frozen strawberries are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often cheaper.

Preheat the oven to 350°F (175°C).

Grease two 9-inch round cake pans with butter and dust with flour.

In a mixing bowl, combine 2 cups cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.

In another bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.

Add 4 large eggs one at a time, mixing well after each addition.

Stir in 1 tablespoon vanilla extract and the zest of 1 lemon.

Gradually add the dry mixture to the butter mixture, alternating with 1 cup whole milk until just combined.

Divide the batter evenly between the two prepared pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a mixing bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.

To assemble, place one cake layer on a serving plate and spread a layer of whipped cream on top, followed by sliced strawberries.

Place the second cake layer on top and frost the top and sides with the remaining whipped cream.

Garnish the top with additional fresh strawberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens