FOR THE CAKE
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, chopped
FOR THE VANILLA CREAM
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until well combined and smooth.
Gently fold the chopped strawberries into the cake batter until evenly distributed. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
In a chilled mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Once the cake has cooled, carefully remove it from the pan. Place it on a serving plate. Spread the vanilla cream evenly over the top of the cake.
Optionally, decorate the cake with extra sliced strawberries or a dusting of powdered sugar. Slice and serve your delicious strawberry cake with vanilla cream. Enjoy!
This cake is perfect for any occasion, whether it’s a birthday celebration or simply a sweet treat to enjoy with friends and family. The combination of moist strawberry cake and creamy vanilla topping is sure to be a hit!