Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick and pale, about 5 minutes. Add the vanilla extract and beat until combined.
- Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Fold in the melted butter until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the whipped cream. In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- To assemble the cake, place one cake layer on a serving plate. Spread half of the whipped cream over the top and arrange half of the sliced strawberries on the cream. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Notes
Chef's Tips:
• For a lighter texture, ensure eggs are at room temperature before beating
• Avoid overmixing the batter to prevent a dense cake
• Serve with a dusting of powdered sugar for an elegant touch
Food Safety:
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Do not leave the cake at room temperature for more than 2 hours to prevent spoilage