Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup whole milk
– 4 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 2 cups fresh strawberries, sliced
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
Equipment Needed
– 2 9-inch round cake pans
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Parchement paper
– Cake stand or platter
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) and grease my cake pans. I like to line the bottoms with parchment paper to ensure easy removal after baking. In a large mixing bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes of mixing. The lovely sweet aroma fills my kitchen, making it hard to resist sneaking a taste! Then, one by one, I add in the eggs, mixing well after each addition. Next, I combine the flour, baking powder, and salt before gradually adding this to the butter mixture, alternating with the milk. The batter will be thick yet pourable, and I can’t help but admire its smooth texture. (See the next page below to continue steps…)