Strawberry Boy Bait
Strawberry Boy Bait
Ingredients
For the Cake (Vanilla Sponge)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Strawberry Filling
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or an 8x8 inch square pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 8
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min
- 9
While the cake cools, prepare the strawberries. In a medium bowl, gently combine the hulled and sliced fresh strawberries with the granulated sugar. Let them sit for at least 15 minutes to macerate and release their juices.
⏱️ 15 min
- 10
Once the cake is completely cool, prepare the whipped cream. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
⏱️ 2 min
- 11
Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 4 min
- 12
To assemble, slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate. Spread about half of the whipped cream over the bottom layer.
⏱️ 3 min
- 13
Spoon the macerated strawberries (including their juices) over the whipped cream. Place the second cake layer on top.
⏱️ 2 min
- 14
Top with the remaining whipped cream and, if desired, a few fresh strawberry slices for garnish. Serve immediately or chill until ready to serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Boy Bait
For the Cake (Vanilla Sponge)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Strawberry Filling
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or an 8x8 inch square pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min - 6
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 8
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min - 9
While the cake cools, prepare the strawberries. In a medium bowl, gently combine the hulled and sliced fresh strawberries with the granulated sugar. Let them sit for at least 15 minutes to macerate and release their juices.
⏱️ 15 min - 10
Once the cake is completely cool, prepare the whipped cream. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
⏱️ 2 min - 11
Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 4 min - 12
To assemble, slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate. Spread about half of the whipped cream over the bottom layer.
⏱️ 3 min - 13
Spoon the macerated strawberries (including their juices) over the whipped cream. Place the second cake layer on top.
⏱️ 2 min - 14
Top with the remaining whipped cream and, if desired, a few fresh strawberry slices for garnish. Serve immediately or chill until ready to serve.
⏱️ 1 min