Ingredients
Equipment
Method
- Cream butter and sugar together until fluffy pale texture forms smoothly inside mixing bowl.
- Add eggs individually while beating gently for silky batter without heavy dense texture developing.
- Pour milk and vanilla into bowl then stir mixture until creamy and evenly blended.
- Fold flour and baking powder carefully into batter until smooth soft consistency appears evenly.
- Stir chopped strawberries gently through batter without crushing fruit pieces completely during mixing process.
- Spread batter evenly into prepared cake pans and smooth tops neatly before baking thoroughly.
- Bake cake until golden edges appear and center springs back lightly when pressed gently.
- Cool cake completely before frosting generously and topping with extra strawberry pieces beautifully afterward.
Notes
Bake slightly less for softer moist cake or longer for firmer slices with crispier edges. Freeze unfrosted cake layers tightly wrapped for up to two months without losing texture. Handle cooled layers carefully while frosting to avoid crumbling delicate edges. Add lemon zest, chocolate chips, or almond extract for flavor customization. Store cake covered tightly up to four days.