Strawberry Cream Cake
Ingredients
-
1 tablespoon unsalted butter
-
2 tablespoons all-purpose flour
-
1 cup all-purpose flour
-
¾ cup sugar
-
1½ teaspoons baking powder
-
¼ teaspoon salt
-
½ cup whole milk
Tools
-
whisk
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
liquid measuring cup
-
round baking pan
-
hand mixer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Grease the pan
Evenly rub 1 tablespoon of butter along the bottom and sides of the round baking pan. Dust the pan with 2 tablespoons of flour and shake to evenly coat the pan. Shake out any excess flour.
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
round baking pan
measuring spoons
Add the dry ingredients
In a large bowl, add the flour, sugar, baking powder and salt.
1 cup all-purpose flour
¾ cup sugar
1½ teaspoons baking powder
¼ teaspoon salt
large bowl
measuring cups
Whisk to combine
Whisk the dry ingredients to combine.
whisk
Start adding wet ingredients
Add the milk and melted butter to the bowl with the dry ingredients.
½ cup whole milk
¼ cup melted unsalted butter
liquid measuring cup
Add remaining wet ingredients
Add the egg and vanilla to the bowl.
1 large egg
1 teaspoon vanilla extract
Mix the cake batter
Mix with a hand mixer set to medium or whisk to combine the wet and dry ingredients thoroughly.
hand mixer
Pour the batter in the pan
Pour and evenly spread the batter into the greased cake pan with a spatula.
spatula
Bake the cake
Place the cake on the middle shelf of the June Oven and bake until a toothpick comes out clean when inserted near the center, about 25-30 minutes. June will notify you when the cake is ready.
Frost the cake
Remove the cake from the June Oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire rack and allow it to cool completely. Once cool, transfer the cake to a platter. Use a spatula or knife to spread the topping evenly on the top of the cake.
2 cups whipped cream
Decorate the cake
Place whole strawberries or sliced strawberries on the middle of the cake.
1 pint strawberries
