Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Step 4: Add dry ingredients in three parts, alternating with milk. Mix until smooth. Divide batter between pans and bake for 25-30 minutes. Cool completely.
Step 5: Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Optional: Tint a portion of the cream pink with a drop of food coloring.
Step 6: Place one cake layer on a serving plate. Spread a layer of strawberry preserves and a thick layer of whipped cream. Add a layer of sliced strawberries.
Step 7: Top with the second cake layer. Frost the top and sides with remaining whipped cream. Swirl the pink-tinted cream along the edges and top for effect.
Step 8: Garnish with whole strawberries around the base and crown of the cake.
Storage Information
Store the cake in the refrigerator, loosely covered, for up to 3 days. Best enjoyed within 24 hours of assembling. Avoid freezing once assembled, as the whipped cream may lose its texture.
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