Ingredients
– 2 cups ripe strawberries, hulled and sliced
– 4 cups seedless watermelon, pureed and strained
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¾ cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups heavy whipping cream
– ¼ cup powdered sugar
– Fresh mint leaves for garnish (optional)
Equipment Needed
– Two 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
– Wire cooling rack
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and placing parchment paper at the bottom. In a mixing bowl, I combine the flour, baking powder, baking soda, and granulated sugar for a delightful sweet base. In another bowl, I cream the softened butter until it’s light and fluffy—this takes about 2-3 minutes. Then, I add my eggs one at a time and mix in the vanilla extract, pouring in that delightful aroma. This is where the magic begins! (See the next page below to continue steps…)