Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon (1.25g) salt
- 1 cup (227g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 pint (473ml) heavy cream
- 1 pound (454g) fresh strawberries, hulled and sliced
Preparation Time:
30 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Divide batter evenly between prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely in pans before transferring to a wire rack to cool completely.
- Make the whipped cream by beating heavy cream until stiff peaks form.
- To assemble the torte, place one cake layer on a serving platter. Spread with whipped cream and top with half of the strawberries. Repeat with the second cake layer and remaining strawberries.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving (1/8 of the torte):
* Calories: 450
* Fat: 25g
* Carbohydrates: 50g
* Protein: 5g
Dish Characteristics:
- Light and fluffy cake layers
- Sweet and creamy whipped cream filling
- Fresh and juicy strawberries
- Perfect for any occasion
User Comments:
- "This torte was absolutely delicious! The cake was moist and flavorful, the whipped cream was light and airy, and the strawberries were the perfect finishing touch."
- "I made this for my mother's birthday and she loved it! It was so easy to make and it turned out beautifully."
- "I'm not usually a big fan of strawberry desserts, but this torte changed my mind. It was so well-balanced and not overly sweet."
Special Precautions and Tips:
- Make sure the butter is softened to room temperature before creaming with the sugar. This will help to ensure a light and fluffy cake.
- Do not overmix the batter, as this can make the cake tough.
- If you don't have heavy cream, you can substitute with whipped topping. However, the flavor will not be as rich.
- Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld.
