Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake is cool, spread a layer of whipped cream over the top. Arrange the sliced strawberries evenly over the whipped cream. Add another layer of whipped cream over the strawberries. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
Chef's Tips:
• For a lighter version, use light whipped cream or a whipped topping substitute.
• Avoid overmixing the batter to prevent a dense cake.
• Serve with a sprinkle of powdered sugar for an extra touch of sweetness.
Food Safety:
• Ensure all ingredients, especially eggs and dairy, are fresh and stored properly.
• Refrigerate leftovers promptly and consume within 3 days.