Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large 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 butter mixture, alternating with the milk, starting 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 diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5-7 minutes. In a small bowl, mix the cornstarch with water until smooth, then stir into the strawberry mixture. Cook, stirring constantly, until thickened, about 2-3 minutes. Remove from heat and let cool completely.
- Once the cakes and filling are cooled, 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 pure vanilla extract instead of imitation
• Avoid overmixing the batter to prevent a dense cake
• Serve with a dollop of whipped cream for an extra touch of indulgence
Food Safety:
• Ensure eggs are at room temperature to avoid Salmonella risk
• Store cake in refrigerator if not consumed within a few hours