Strawberries and Cream Cake

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups fresh or frozen strawberries, chopped
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Additional strawberries, for garnish

Directions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
3. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Alternate adding the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Do not overmix.
4. Fold in the chopped strawberries. Divide batter evenly between prepared pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. In a large bowl, beat heavy cream, powdered sugar, vanilla, and lemon juice until stiff peaks form. Spread half of the mixture between the two cooled layers. Place the top layer of cake on top, and spread remaining cream over top of cake. Garnish with fresh strawberries.

Interesting Facts

• This cake is perfect for a summer party or special occasion.
• Strawberries are a good source of vitamin C and antioxidants.
• Cream helps to make the cake moist and fluffy.