Mei’s Secret Strawberry Cake

Serves 8 · 35 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 48g carbs
• 19g fat
• 2g fiber

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Ingredients

• 2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup whole milk
• 2 tsp pure vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1/3 cup strawberry jam

Instructions

1. 1Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans, then line the bottoms with parchment for easy release.
2. 2Whisk the cake flour, baking powder, and salt in a bowl until airy and evenly mixed.
3. 3Cream the softened butter and granulated sugar until light and cloud-like, about 4 minutes, scraping the bowl once.
4. 4Add the eggs one at a time, beating well after each so the batter stays smooth and glossy, then mix in the vanilla.
5. 5Alternate adding the flour mixture and the milk in three additions, beginning and ending with flour, mixing gently just until combined.
6. 6Divide the batter evenly between the pans and smooth the tops. Bake 22 to 26 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
7. 7Cool the cakes in the pans 10 minutes, then turn out onto a rack and cool completely so the cream will not melt.
8. 8Whip the cold heavy cream with the powdered sugar until soft, billowy peaks form that hold their shape but still look like fresh clouds.
9. 9Place one cake layer on a plate, spread a thin veil of strawberry jam, then a generous cloud of whipped cream, and arrange half the sliced strawberries in a single layer.
10. 10Top with the second cake layer, frost the top and sides lightly with the remaining cream so the cake looks rustic and handmade, and crown with the rest of the strawberries.
11. 11Chill 30 minutes so the layers settle, then slice with a warm knife and share under a shady tree the way Mei would hide her treasure.