STRAWBERRY CREAM CAKE RECIPE
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
FOR THE FILLING:
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
INSTRUCTIONS:
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper.
Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy.
Add eggs and yolks, one at a time, beating well after each addition.
Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
Cool in pan 10 minutes; invert onto a wire rack to cool completely.
Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
