Ingredients
For the Cake
Flour 3 cups (375g)
Sugar 1½ cups (300g)
Unsalted butter 1 cup (226g), softened
Eggs 4 large
Milk 1 cup (240ml)
Fresh strawberry puree 1 cup (blend fresh strawberries)
Baking powder 2 tsp
Baking soda ½ tsp
Salt a pinch
Vegetable oil ¼ cup (60ml)
Vanilla flavor 1 tbsp
Pink or red food colour (optional, for a richer strawberry tone)
For the Strawberry Filling
Fresh strawberries (diced) 1½ cups
Sugar ¼ cup (50g)
Cornstarch 1 tbsp
Lemon juice 1 tbsp
Water 2 tbsp
For the Whipped Cream Frosting
Whipping cream 2 cups (480ml), chilled
Powdered sugar ½ cup (60g)
Vanilla 1 tsp
Strawberry powder or puree 2 tbsp (optional for colour & flavour)
Instructions
Cream softened butter and sugar together until very fluffy and pale. Add eggs gradually, mixing well to keep the batter smooth. Blend in the oil, vanilla, and strawberry puree until fully combined.
Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt. Add dry mixture to the wet mixture in batches, alternating with milk, mixing until you have a smooth pink batter. Add a little food colour if you want a deeper strawberry look.
Line and grease three 8-inch cake pans. Divide the batter evenly and bake in a preheated oven at 170°C until the cakes spring back when touched and a skewer comes out clean. Allow to cool completely before frosting.
Prepare the strawberry filling by cooking diced strawberries, sugar, lemon juice, water, and cornstarch on low heat until thick and jammy. Let it cool fully.
Whip chilled cream, powdered sugar, and vanilla until thick, stable peaks form.
To assemble, place the first cake layer on a board, spread a thin layer of whipped cream, add some strawberry filling, and smooth it out. Place the second layer and repeat. Add the third layer and frost the entire cake with whipped cream. Decorate the top with fresh strawberries or pipe swirls for a clean finish.
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