1 cup of flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons melted unsalted butter
1/2 cup whole milk
1 teaspoon vanilla extract
2 packages of strawberries
1 tablespoon of sugar for whipped cream
1 tablespoon of glass sugar for whipped cream
1/2 teaspoon of vanilla essence for whipped cream
1 cup whipped cream
Preheat the oven to 190 degrees. Grease a round cake and flour pan. Mix the flour with the sugar, baking powder and salt in a bowl. Gradually add the butter, egg, milk, and vanilla until smooth and incorporated.
Spoon mixture into greased round pan and bake 25 minutes or until an inserted rod comes out clean. Let cool on a rack for 10 minutes and remove from pan.
Pick the best strawberries (for the top) and set aside. Chop the remaining strawberries and place them in a bowl with 1 tablespoon of regular sugar. Beat cream with powdered sugar and vanilla until stiff peaks form.
Store in refrigerator until use. Cut the cake horizontally into two layers. Put the chopped strawberry juices on both halves.
Take half of the whipped cream and add it to the chopped strawberries. Place a cake layer on a plate and top with the cream with chopped strawberries.
Place the other cake layer on top and top with the rest of the whipped cream. Garnish with reserved strawberries and serve.