Strawberry and Cream Layer Cake

📌 For the Cake

• 3 cups flour (375 g)
• 1.5 cups sugar (300 g)
• 1 cup unsalted butter (226 g), at room temperature
• 4 large eggs
• 1 cup milk (240 ml)
• 1 cup fresh strawberry puree (blend in a blender)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1/4 cup vegetable oil (60 ml)
• 1 tablespoon vanilla extract
• Pink/red food coloring (optional)

This cake blends buttery richness with the natural sweetness and aroma of fresh strawberries. The strawberry purée enhances both flavour and colour, while the mixture of leaveners ensures the cake rises evenly. Keeping the butter at room temperature and measuring the flour accurately helps maintain a soft, tender crumb.

🍓 For the Strawberry Filling

• 1.5 cups chopped fresh strawberries
• 1/4 cup sugar (50 g)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water

The filling adds a juicy, jam-like layer between the cakes, bringing bursts of fresh strawberry flavour. Cornstarch thickens the mixture, creating a stable layer that won’t seep into the cake.

🍦 For the Creamy Topping

• 2 cups cold whipped cream (480 ml)
• 1/2 cup powdered sugar (60 g)
• 1 teaspoon vanilla
• 2 tablespoons strawberry puree or strawberry powder (optional)

This light, fluffy topping complements the cake’s sweetness with a smooth finish. Using very cold cream helps it whip to stable peaks, creating a frosting that spreads easily and holds its shape well for piping.

1️⃣ Cake Batter