Ingredients Jump to Instructions ↓

  1. Cake:

  2. 1 cup butter, room temperature

  3. 1 cup sugar

  4. 4 large eggs

  5. 2 tsp. vanilla extract

  6. 2 3/4 cups all purpose flour

  7. 4 tsp. baking powder

  8. 1 tsp. ground nutmeg

  9. 1/2 tsp. salt

  10. 1/4 cup milk

  11. Filling:

  12. 1 1/2 cup heavy or whipping cream

  13. 6 tbsp. sugar

  14. 1 tsp. vanilla extract

  15. 1/4 tsp. ground nutmeg

  16. two 1 pint baskets fresh strawberries, stemmed and sliced

  17. powdered sugar

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 350 degrees. Butter two 9 inch round cake pans. Line bottoms of pans with circles of parchment or wax paper. Beat butter with sugar in a large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in vanilla. Sift together flour, baking powder and nutmeg in a medium bowl. Stir in salt. Fold flour mixture into batter. Stir in milk. Divide batter between prepared pans. Bake cakes until firm, about 30 minutes. Cool in pans 15 minutes. Turn cakes out onto a rack and cool completely. Split each cake into 2 layers.

  3. For Filling:

  4. Combine cream, sugar, vanilla and nutmeg in a large bowl. Beat to stiff peaks.

  5. Place 1 cake layer, cut side up, on a plate. Spread cake with 1 cup whipped cream. Layer with a third of sliced strawberries. Repeat layering with 2 more cake layers, cream and strawberries. Top with last cake layer, cut side down. Cover cake and refrigerate 1 hour. Dust cake with powdered sugar before serving.


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