A delightful and refreshing cake featuring layers of strawberries and cream, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the flour, granulated sugar, and eggs. Mix until smooth.
Mixing until smooth ensures a uniform texture in the cake.
Add the melted butter and milk to the batter and mix well.
Adding the wet ingredients gradually helps achieve a smoother batter.
Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Allow the cake to cool completely before proceeding.
Cooling the cake prevents the cream layer from melting.
In a bowl, beat the cream cheese and powdered sugar until smooth.
Softened cream cheese mixes more easily, creating a smoother texture.
Whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture.
Folding gently preserves the airiness of the whipped cream.
Spread the cream layer evenly over the cooled cake.
Using a spatula helps achieve an even layer of cream.
Arrange the sliced strawberries on top of the cream layer.
Arranging the strawberries neatly enhances the presentation.
Refrigerate the cake for at least 2 hours before serving.
Chilling allows the flavors to meld and the cream to set.
Slice the cake into squares and serve chilled.
Use a sharp knife for clean slices and a beautiful presentation.
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