Strawberry vanilla cake
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk
2 cups fresh strawberries, hulled and diced
1/2 cup confectioners' sugar
1 tablespoon vanilla extract
Instructions:
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined. Stir in the diced strawberries.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
In a small bowl, whisk together the confectioners' sugar and 1 tablespoon vanilla extract until smooth.
Place one cake layer on a serving plate and spread a generous layer of the vanilla glaze over it. Top with the second cake layer and spread the remaining glaze over the top and sides of the cake.
Serve the cake chilled or at room temperature. Enjoy!
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