1 cup of flour

 3/4 cup sugar

 1 teaspoon of baking soda

 1/2 teaspoon salt

 4 tablespoons melted unsalted butter

 1 egg

 1/2 cup of whole milk

 1 teaspoon vanilla extract

 2 packages of strawberries

 1 tablespoon of sugar for whipped cream

 1 tablespoon of glass sugar for whipped cream

 1/2 teaspoon of vanilla essence for whipped cream

 1 cup whipped cream


 Preheat the oven to 190 degrees.

 Grease a round cake and a flour pan.

 Mix the flour with the sugar, baking powder and salt in a bowl.

 Gradually add the butter, egg, milk and vanilla until smooth and incorporated.

 Spoon the mixture into the greased round pan and bake for 25 minutes or until an inserted rod comes out clean.

 Let cool on a wire rack for 10 minutes and remove from the pan.

 Choose the best strawberries (for the top) and reserve.

 Chop the remaining strawberries and place them in a bowl with 1 tablespoon of the regular sugar.

 Beat cream with powdered sugar and vanilla until peaks form.  Store in the refrigerator until use.

 Cut the cake horizontally into two layers.

 Put the chopped strawberry juices on both halves.

 Take half of the whipped cream and add it to the chopped strawberries.

 Place one layer of cake on a plate and top with the cream with chopped strawberries.

 Place the other cake layer on top and cover with the rest of the whipped cream.

 Decorate with reserved strawberries and serve.

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