Prep Time:50 minsAdditional Time:55 minsTotal Time:1 hr 45 minsServings:12Yield:1 cakeJump to Nutrition Facts
Prep Time:50 minsAdditional Time:55 minsTotal Time:1 hr 45 minsServings:12Yield:1 cake
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:12
Servings:
12
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake½cupreduced-fat milk4tablespoonsbutter, plus more for pans1 ½cupsall-purpose flour2teaspoonsbaking powder3large eggs, at room temperature (see Tip)1teaspoonvanilla extract¼teaspoonsalt1cupsugarFilling1poundstrawberries, quartered¼cupsugar¼teaspoonvanilla extractVanilla Cream½cupheavy cream2tablespoonsconfectioners' sugar1cupnonfat vanilla Greek yogurt
Cook Mode(Keep screen awake)
Ingredients
Cake
½cupreduced-fat milk
4tablespoonsbutter, plus more for pans
1 ½cupsall-purpose flour
2teaspoonsbaking powder
3large eggs, at room temperature (see Tip)
1teaspoonvanilla extract
¼teaspoonsalt
1cupsugar
Filling
1poundstrawberries, quartered
¼cupsugar
¼teaspoonvanilla extract
Vanilla Cream
½cupheavy cream
2tablespoonsconfectioners' sugar
1cupnonfat vanilla Greek yogurt
Directions
To prepare cake: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.
Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside.
Stir flour and baking powder together, then sift onto a piece of parchment paper.
Bake in the center of the oven until golden and firm when touched in the center, 20 to 24 minutes. Let cool in the pans on wire racks for 10 minutes.
Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks. Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
Meanwhile, prepare filling: Combine strawberries, 1/4 cup sugar and vanilla in a medium bowl. Let stand at room temperature until the strawberries start to give off juice, 20 to 30 minutes.
To prepare vanilla cream and assemble cake: Whip cream in a large bowl until soft peaks form. Add confectioners' sugar and continue whipping until firm peaks form. Fold in yogurt. Set aside.
Remove the parchment paper from the cake layers. Place one layer on a cake stand or plate. Drizzle any liquid from the strawberries over the cake. Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream. Place the remaining layer on top. Spread the remaining cream over the cake and top with the remaining strawberries.
Tips
Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
To make ahead: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
Originally appeared: EatingWell.com, April 2018
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Nutrition Facts(per serving)263Calories9gFat40gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
