Punch Strawberry Cake
The Punch Strawberry Cake is a special dessert that combines the pleasant sweetness of punch flavoring with the freshness of strawberries. This cake is perfect for festive occasions or family gatherings, as it is easy to prepare yet visually appealing and mouthwatering. The harmony of the creamy whipped cream and soft cake layers is guaranteed to win over your guests. Garnish with fresh strawberries and powdered sugar before serving for a truly stunning presentation.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a bowl, whisk together the flour, baking powder, and a pinch of salt.
3
In a separate bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, milk, vanilla extract, and punch flavoring. Mix well to combine.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
6
In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the chopped strawberries.
7
Slice the cake horizontally into two layers. Spread the strawberry cream filling over the bottom layer, then top with the second layer. Frost the top and sides of the cake with the remaining cream.
8
Garnish the cake with fresh strawberries and a dusting of powdered sugar. Refrigerate for at least 1 hour before serving.
