Strawberries and Cream Cake

Fluffy vanilla cake with homemade strawberry whipped cream. The perfect birthday cake!

Ingredients

2 cups heavy whipping cream

1/2 cup confectioners sugar

1 tsp vanilla extract

1 cup diced strawberries 2 tbsp strawberry jam

2 1/2 cups all-purpose flour

1 cup white sugar

1 tsp baking powder

pinch of salt

3 eggs

1/2 cup full-fat milk

3/4 cup of softened butter

Whip together heavy cream, confectioners sugar and vanilla for 10 minutes, or until stiff peaks have formed.
Set the whipped cream aside in the fridge.
Preheat the oven to 180°C or 360°C.
Start assembling the cake. Add the flour, sugar, baking powder and salt into a bowl and whisk.
Mix together the wet ingredients - eggs, milk and butter, in a separate bowl and add to the dry mixture.
Whisk the dough until it is a smooth batter - not too runny, not too thick.
Grease your cake tin with butter or non-stick spray and line the bottom with parchment paper.
Put your cake in the oven and let it bake for about 35 minutes, or when your toothpick inserted in the middle comes out clean.
Place your cake on a rack to cool for 10 minutes.
To assemble: separate 1/4 of your whipping cream into a separate bowl and add the diced strawberries. Spread jam on top of the first layer of cake, then add strawberry whipped cream on top, stack the next cake on top and repeat. Frost the cake with your plain whipped cream and top with berries, sprinkles -whatever you would like, to finish!

Do not begin assembling your cake when it is still warm! This will cause the cream to melt, making your cake impossible to assemble.
Make sure your whipping cream is chilled - this allows it to whip faster and thicker!