1 cup of flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons melted unsalted butter
1/2 cup whole milk
1 teaspoon vanilla extract
2 packages of strawberry
1 tablespoon of sugar for the whipped cream
1 tablespoon of icing sugar for the whipped cream
1/2 teaspoonful of vanilla essence for the whipped cream
1 cup of whipping cream
Preheat the oven to 190 degrees.
Grease a round cake pan and flour.
Mix the flour with the sugar, baking powder, and salt in a bowl.
Gradually add butter, egg, milk, and vanilla until smooth and incorporated.
Put the mixture in the greased round mold and put in the oven for 25 minutes or until an inserted toothpick comes out clean.
Let cool for 10 minutes on a rack and unmold.
Select the best strawberries (for the top) and reserve.
Chop the rest of the strawberries and put in a bowl along with 1 tablespoon of regular sugar.
Beat the cream with the icing sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
Slice cake horizontally, creating two cake layers.
Pour the juices from the chopped strawberries over the two halves.
Take half of the whipped cream and incorporate with the chopped strawberries.
Put a layer of cake on a plate and cover with the cream with chopped strawberries.
Place the other cake layer on top and top with the rest of the whipped cream.
Garnish with the reserved strawberries and serve.