Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
- Fold in the sliced strawberries gently.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly and Serving
- Once cooled, layer the cakes with whipped cream and additional strawberries in between, and dust the top with powdered sugar.
- Slice and serve. Garnish with extra sliced strawberries and whipped cream.
Nutrition
Notes
Store leftover cake in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months. Consider adding lemon zest for a refreshing twist, or try other fruits like raspberries or blueberries.