Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.
Nutrition per serving may change if servings are adjusted.
½ cup reduced-fat milk
4 tablespoons butter, plus more for pans
1½ cups all-purpose flour
2 teaspoons baking powder
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup sugar
1 pound strawberries, quartered
¼ cup sugar
¼ teaspoon vanilla extract
½ cup heavy cream
2 tablespoons confectioners' sugar
1 cup nonfat vanilla Greek yogurt
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°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.
Whisk eggs, 1 teaspoon vanilla and salt in a mixing bowl by hand to combine. Whisk in 1 cup sugar in a stream. Then, using a stand mixer fitted with the whisk attachment (or a hand-held electric mixer), whip the egg mixture at medium-high speed until lighter in color and very light and fluffy in texture, 3 to 5 minutes in a stand mixer or 5 minutes with a hand mixer.
Gently whisk in the warm milk mixture by hand. Add the flour mixture in 4 additions, lifting the parchment to help sprinkle it in. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth the tops.
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, ¼ 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.
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.
263 calories;9 g fat(5 g sat); 1 g fiber; 40 g carbohydrates; 6 g protein; 45 mcg folate; 69 mg cholesterol; 27 g sugars; 23 g added sugars; 357 IU vitamin A; 22 mg vitamin C; 100 mg calcium; 1 mg iron; 194 mg sodium; 148 mg potassium
Vitamin C (37% daily value)
Carbohydrate Servings: 2½
Exchanges: 1½ fat, 1½ other carbohydrate, 1 starch