Ingredients
250 g strawberries (sliced)
1/2 cup unsalted butter (softened)
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
Method
Preheat the oven to 175°C (350°F). Grease and flour two 20 cm (8 inch) round cake pans.
In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine the flour and baking powder in a separate bowl. Gradually mix this dry mixture into the creamed mixture, alternating with milk and vanilla extract.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Whip the heavy cream with powdered sugar until stiff peaks form. Once the cakes are cool, layer them with whipped cream and sliced strawberries in between.
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