*IMPROVED* Strawberries & Cream Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

Mix flour, baking powder, and salt in a bowl.

Cream butter and granulated sugar until light and fluffy.

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

Stir in vanilla extract and lemon zest.

Gradually add the dry ingredients to the butter mixture, alternating with milk.

Pour the batter into prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream with powdered sugar until soft peaks form.

Slice strawberries and toss with a bit of sugar to macerate.

Layer one cake with whipped cream and strawberries, then top with the second cake.

Frost the top and sides with remaining whipped cream and decorate with strawberries and mint.

Cooking Techniques

Spice Level:

Allergens