Fresh Strawberry Cream Cake

This cake is a source of joy in the summertime. It is fresh, light, airy and delicious. We make it towards the end of spring and during the summer as long as strawberries are fresh and in season. It remains a classic summer favorite in our house. It is essentially a simple cake with fresh whipped cream and strawberries and it tastes like summer. Be sure to keep the cake cook in the refrigerator to preserve the whipped cream and eat it the same day. I cannot imagine that you have leftovers, but it is definitely best eaten fresh.

Ingredients

Cake Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 large eggs plus 2 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk

Filling and Topping Ingredients:

• 1 pound strawberries, hulled and thinly sliced
• 1/2 cup sugar
• 1 1/2 cups heavy cream

Directions

• Step 1 – Preheat oven to 350 degrees. Butter and flour the bottom of a 8 inch cake pan and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Step 2– Using an electric mixer on high speed, cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Step 3 – Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Step 4 – To make the filling : In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
• Step 5 – To make the topping – Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form.
• Step 6 – Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.