Ingredients
Scale
- 2 large Eggs
- 1/3 cup Buttermilk
- 1/2 teaspoon Vanilla Extract
- 1 cup + 2 Tablespoons Flour
- 3/4 cup Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Butter (softened)
- 1 Tablespoon Oil
- 3 Tablespoons Vanilla Pudding Mix (Dry)
- 1 lb. Strawberries (sliced)
- 3 Tablespoons Sugar
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract.
- In a standing mixer, combine the flour, sugar, baking powder, and salt. Beat in the softened butter one cube at a time until the mixture resembles coarse crumbs.
- Add half of the egg mixture and oil to the dry ingredients, beating until light and fluffy. Then add the remaining egg mixture and vanilla pudding mix, mixing until just combined. Scrape down the bowl with a spatula.
- Pour the batter into a greased 8 or 9-inch cake pan, smoothing the top with a spatula, and bake for 17-24 minutes until cooked through based on the pan depth.
- Once baked, let the cake cool in the pan. Run a knife around the edges to prevent sticking, then flip onto a serving plate.
- In a separate bowl, toss sliced strawberries with sugar and set aside for 10 minutes while the cake cools.
- In a large mixing bowl, add the heavy cream and beat on medium speed until thickened. Gradually add the powdered sugar and continue beating until soft peaks form.
- Spread the whipped cream on top of the cooled cake, then layer the sweetened strawberries on top. Slice and enjoy.
Notes
For best results, let the cake cool completely before adding toppings.
Adjust the sugar in the strawberries to taste, depending on their sweetness.
You can use store-bought whipped cream if short on time.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.