Ingredients:
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
For Strawberry Cream Frosting:
• 1 cup fresh strawberries, pureed
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• Additional fresh strawberries for decoration
Directions:
. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
. In a large bowl, cream together the softened butter and sugar until light and fluffy.
. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
. Divide the batter evenly among the prepared pans and smooth the tops.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For Strawberry Cream Frosting:
. In a chilled bowl, whip the heavy cream until soft peaks form.
. Gently fold in the powdered sugar and strawberry puree until well combined.
. Once the cakes are completely cooled, spread a generous layer of the strawberry cream frosting between each layer and on top of the cake.
. Decorate with fresh strawberries as desired.
Finish your masterpiece with a sprinkle of love and share your delightful creation!
