Strawberries and Cream Cake Recipe

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing well after each addition.

Gently fold in the sliced strawberries.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Meanwhile, prepare the cream frosting. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Once the cake has cooled, frost it generously with the cream frosting.

Decorate with additional fresh strawberries, if desired.

Slice and serve the strawberries and cream cake, and enjoy!