Vanilla Layer Cake with Strawberries and Whipped Cream

1 cup butter

1 ¼ cup sugar

1 TBSP vanilla

4 eggs

1 ¾ cup flour

½ tsp salt

1 ½ tsp soda

¼ powder

for the whipped cream

1 ½ cups heavy whipping cream

1 ¼ cup powdered sugar

1 tsp vanilla

1 pint of strawberries and a bit of powdered sugar for assembly

If you like, you can double the filling in this recipe and it’ll turn out like what’s pictured in this here blog. It just depends on the filling to cake ratio you are looking for.

Pre-heat your oven to 350 degrees. Take out a bowl that you are going to whip your cream in and put that in the fridge. Cream together the butter and sugar until you get a light and fluffy texture. Like a cloud, but a lot more dense. Add in your vanilla and beat in the eggs one at a time, keeping that fluffy texture going. In a separate bowl, get all of your dry ingredients mixed together and gently stir it into the batter until it’s just incorporated. In two 9-inch cake pans, evenly disperse your batter between the two pans and in the pans themselves. Bake at 350 degrees for 23-25 minutes. Let the cakes cool on a wire rack before assembling.

While that’s baking, take out your chilled mixing bowl and put in the whipping cream, sugar and vanilla. Whip it at slow pace at first and slowly work your way to a medium-high speed. Keep whipping the cream until you get soft peaks. Now you can slice your strawberries how you like, whether that’s in half or chop them up and fold them into the whipped cream.

To assemble the cake, take one of your cakes and spread an even layer of whipped cream on top. Evenly place your strawberries on top. Cover that in whipped cream. If you are feeling ambitious, do those steps another time. Gently place the second cake over top and lightly dust with powdered sugar, or put on more whipped cream if you have it