Strawberry Cream Cake

 

Ingredients:

For the cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup unsalted butter (softened)

2 cups sugar

4 large eggs

1 tbsp vanilla extract

1 cup milk

For the cream filling:

2 cups heavy cream

½ cup powdered sugar

1 tsp vanilla extract

2 cups fresh strawberries (sliced)

For dusting:

Powdered sugar

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Add dry mixture alternately with milk, mixing until smooth.

5. Divide batter between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

7. Slice strawberries.

8. Place one cake layer on a plate, spread whipped cream, add strawberries, then top with the second cake layer.

9. Dust with powdered sugar before serving.