Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.
- Once the cakes and filling are cool, assemble the cake. Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top. Place the second cake layer on top of the filling. Dust with powdered sugar or frost with your favorite icing before serving.
Notes
Chef's Tips:
• For a richer flavor, use real vanilla bean paste instead of extract
• Avoid overmixing the batter to keep the cake tender
• Serve with a dollop of whipped cream for an extra touch of indulgence
Food Safety:
• Ensure eggs and milk are at room temperature to avoid curdling
• Store cake in an airtight container in the refrigerator for up to 3 days