Strawberry Cream Cake

INGREDIENTS:

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 cup milk

2 teaspoons vanilla extract

For the Filling:

2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups fresh strawberries, sliced

For Garnish:

Additional sliced strawberries

Fresh mint leaves (optional)

DIRECTIONS:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cakes are completely cooled, place one layer on a serving platter or cake stand. Spread half of the whipped cream filling over the top of the cake layer, then arrange half of the sliced strawberries on top …