Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake.
Preheat oven to 350 degrees F.
Combine milk and 4 tablespoons butter in a small saucepan.
Heat over low heat until the butter is just melted.
Stir flour and baking powder together, then sift onto a piece of parchment paper.
Whisk eggs, 1 teaspoon vanilla and salt in a mixing bowl by hand to combine.
Whisk in 1 cup sugar in a stream.
Gently whisk in the warm milk mixture by hand.
Add the flour mixture in 4 additions, lifting the parchment to help sprinkle it in.
Divide the batter between the prepared pans and smooth the tops.
Let cool in the pans on wire racks for 10 minutes.
Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks.
Immediately turn the layers over so they cool with the paper on the bottom.
Meanwhile, prepare filling: Combine strawberries, 1/4 cup sugar and vanilla in a medium bowl.
Let stand at room temperature until the strawberries start to give off juice, 20 to 30 minutes.
To prepare vanilla cream and assemble cake: Whip cream in a large bowl until soft peaks form.
Add confectioners' sugar and continue whipping until firm peaks form.
Remove the parchment paper from the cake layers.
Place one layer on a cake stand or plate.
Drizzle any liquid from the strawberries over the cake.
Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream.
Place the remaining layer on top.
Spread the remaining cream over the cake and top with the remaining strawberries.
Defrost at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
