Strawberry Cream Cake

Every summer, my aunt would take advantage of strawberry season to whip up her famous Strawberry Cream Cake. It wasn’t just a dessert; it was a centerpiece of family gatherings, filled with laughter and stories. The vivid red strawberries and fluffy cream on top of the moist cake layers made it as much a feast for the eyes as for the palate.
Strawberry Cream Cake
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup milk
2 cups fresh strawberries, sliced
1 cup heavy cream
1/4 cup powdered sugar
Additional whole strawberries and powdered sugar for garnish
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
4. Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture.
5. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. Once cooled, cut the cake horizontally into two layers.
8. Whip the heavy cream with powdered sugar until stiff peaks form.
9. Spread half of the whipped cream over the bottom cake layer. Top with sliced strawberries, then cover with the second cake layer.
10. Top the second layer with the remaining whipped cream and arrange whole strawberries on top. Dust with powdered sugar before serving