Double Strawberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, sliced (for decoration)
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the softened butter until creamy. Add the milk, eggs, and vanilla extract, and mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Gently fold in the strawberry puree until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream frosting over the top, and add a layer of sliced fresh strawberries.
10. Place the second cake layer on top and frost the top and sides with the remaining whipped cream. Decorate with more fresh strawberries as desired.

Nutrition