Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Combine the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until smooth, then stir the wet and dry ingredients together until just combined.
- Distribute the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
- Slice the strawberries and toss with sugar if desired. Whip the heavy cream and powdered sugar together until stiff peaks form.
- Place one cake layer on a platter and spread half of the whipped cream and strawberries over it. Top with the second layer and finish with the remaining cream and strawberries.
Nutrition
Notes
Ingredient Swap: I love using buttermilk instead of regular milk when I want a slightly more tender crumb and a subtle tang that cuts through the sweetness.
Temperature Secret: I always make sure my eggs and