Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk
  • 1 cup (240 ml) heavy whipping cream
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (optional, adjust based on strawberry sweetness)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Gradually add the dry ingredients, alternating with milk, until just combined.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pan for 10 minutes, then transfer to a cooling rack.
  9. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla.
  10. Whip the cream until soft peaks form.
  11. Slice each cake layer in half horizontally to create four layers.
  12. On a serving platter, place the first layer, spread cream filling, and layer strawberries. Repeat with remaining layers, ending with cream on top.
  13. Cover with plastic wrap and chill for at least 1 hour before serving.
  14. Slice and enjoy your deliciously layered strawberry cream dessert!