Directions
- 1Sift together 187 g plain flour, 2 tsp baking powder, and 1/4 tsp salt.
- 2In a bowl, cream together 113 g unsalted butter and 150 g sugar.
- 3Add 2 eggs, one at a time, mixing well after each addition.
- 4Add 1/2 tsp vanilla extract and mix.
- 5Alternately add the flour mixture and 236 ml milk to the wet ingredients, mixing until just combined.
- 6Pour the batter into a greased and parchment-lined 8-inch round pan.
- 7Bake at 155 degrees celsius convection oven for 45 minutes.
- 8Make the strawberry cream by whipping together 473 ml heavy cream, 2 tbsp strawberry puree, 60 g icing sugar, and 1 tsp vanilla extract.
- 9Once the cake is cool, slice it in half horizontally.
- 10Add a third of the cream to the bottom layer, top with the other layer, and frost with the remaining cream.
- 11Decorate with 600 g fresh strawberries, cut in halves.
Ingredients
- 187 g plain flour
- 2 tsp baking powder
- 0.25 tsp salt
- 113 g unsalted butter
- 150 g sugar
- 2 eggs
- 0.5 tsp vanilla extract
- 236 ml milk
- 473 ml heavy cream
- 2 tbsp strawberry puree
- 60 g icing sugar
- 600 g fresh strawberries
Equipment
sievehand mixer8-inch round panspatula
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