Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease two square baking pans.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the butter and sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Mix in the vanilla extract.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.
Step 7: Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes until lightly golden.
Step 8: Allow the cakes to cool completely before assembling.
Step 9: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
Step 10: Fold in the strawberry jam, cream cheese, and pink food coloring until smooth and fluffy.
Step 11: Spread the strawberry cream filling over one cake layer and place the second layer on top.
Step 12: Add a dollop of whipped cream on top and decorate with fondant or marshmallow decorations.
Step 13: Dust lightly with powdered sugar before serving.
Storage and Reheating Tips
Store Strawberry Cream Toast Cake in an airtight container in the refrigerator for up to 4 days.
Keep chilled because of the whipped cream filling.
For best texture, allow the cake to sit at room temperature for 10 minutes before serving.
Freezing is not recommended once assembled, as the cream filling may lose its texture after thawing.
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