Strawberry Drip Cake

 

Ingredients:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

For the frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

For the topping:

2 cups fresh strawberries, sliced

1 cup strawberry preserves or pie filling

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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 together flour, baking powder, and salt.

3. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.

4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

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

6. For frosting, beat butter until creamy, then gradually add powdered sugar. Mix in vanilla and cream until smooth and spreadable.

7. Frost cooled cake layers with buttercream, stacking them. Spread frosting evenly around the outside.

8. Spoon strawberry preserves on top, letting some drip naturally down the sides. Arrange fresh strawberry slices on top.

9. Chill briefly to set before serving.