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1
Preheat oven to 350u00b0 F (176u00b0 C). Grease a 9x2 cake pan (8-inch round is just fine) with cooking spray or butter.
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2
Add a little bit of flour (about 1/4 cup) to the pan, move it all around, and tap off all the excess.
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3
In a large bowl, add butter and 1/2 cup sugar and beat with mixer until soft and creamy.
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4
Add eggs, milk, and vanilla. Beat well.
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5
Add flour, baking powder, and salt; and give this powder mixture a little mix with a spoon and then beat with mixer on low until just combined.
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6
Don't overbeat in this step.
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7
Bake until a fork poked inside comes out clean (~25 min). Let cool for 10 minutes.
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8
Then remove cake from pan and let cool for another ten minutes before splitting cake in half lengthwise (serrated knife works best for this).
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9
Once you've made the strawberry mixture and the cream, start layering:
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10
first add half the strawberries plus its juices onto the first half of the cake (cut side up),
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11
then half the cream (don't spread to the very edge), then the other half of the cake (cut side down),
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12
then the remainder of the cream, and lastly, the remainder of the strawberries plus its juices.
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13
Add 1/4 cup of sugar to sliced strawberries in a bowl and gently fold together to mix.
