Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup whole milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 2 cups fresh strawberries, sliced
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– Strawberry preserves for layering
Equipment Needed
– Two 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Wire cooling rack
– Measuring cups and spoons
– Offset spatula for frosting
Step-by-Step Instructions
To kick off this delicious recipe, I start by preheating my oven to 350°F (175°C). While that’s warming up, I grease and flour my two round cake pans. This ensures that the cakes come out nice and clean once they’re baked. In a large mixing bowl, I combine the softened butter and granulated sugar, mixing until it becomes light and fluffy. Then, I add the eggs one at a time, making sure to mix well after each addition. Lastly, I fold in my dry ingredients and milk until everything is just combined. It’s crucial not to overmix here! The batter should be smooth, yet slightly lumpy. (See the next page below to continue steps…)
