Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups fresh strawberries, sliced
– 1/4 cup powdered sugar (for sweets on strawberries)
– 2 cups vanilla custard (store-bought or homemade)
– Whipped cream (for topping)
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Electric mixer or whisk
– Spatula
– Serrated knife
– Measuring cups and spoons
– Squeeze bottle (optional, for decorating)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and prepare my baking pan by greasing it lightly. This is super important to ensure that my cake slides right out effortlessly after baking. To make the cake batter, I mix the flour, baking powder, and salt in one bowl and set it aside. Then, in another bowl, I beat the softened butter and sugar until it’s light and fluffy. It smells fantastic already! I add the eggs one at a time, followed by vanilla extract and milk, and continue mixing until the batter is smooth. I gently fold in the flour mixture until just combined. (See the next page below to continue steps…)
