Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
- Once cooled, slice each cake in half to create four layers.
- On the first layer, spread a layer of whipped cream and top with sliced strawberries. Repeat with the second and third layers.
- Place the final cake layer on top and frost the outside of the cake with whipped cream.
- Decorate the cake with fresh berries and serve.
Notes
Room temperature ingredients are recommended for a fluffier texture. Do not overmix when combining wet and dry ingredients. The cake can be stored in the refrigerator for 3-4 days or frozen in individual slices.