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 until well combined.
- In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring 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 strawberries and whipped cream. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Once the cake has cooled, spread half of the whipped cream over the top. Arrange the sliced strawberries evenly over the cream, then top with the remaining whipped cream. Chill in the refrigerator for at least 1 hour before serving.
Notes
Chef's Tips:
• For a lighter texture, use cake flour instead of all-purpose flour.
• Avoid overmixing the batter to prevent a dense cake.
• Serve with a scoop of vanilla ice cream for an extra treat.
Food Safety:
• Ensure all ingredients, especially eggs and dairy, are fresh and stored properly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.