Ingredients and Weight:
For the Cake: * 1 cup (2 sticks or 226g) unsalted butter, softened * 1 3/4 cups (350g) granulated sugar * 2 large eggs * 2 1/4 cups (281g) all-purpose flour * 4 teaspoons (20g) baking powder * 1/2 teaspoon (2.5g) salt * 1 cup (240ml) milk * 1 teaspoon (5ml) vanilla extract * 1 pint (450g) fresh strawberries, hulled and cut into halves
For the Frosting: * 1 cup (2 sticks or 226g) unsalted butter, softened * 3 cups (360g) confectioners' sugar * 1/4 cup (60ml) milk * 2 teaspoons (10ml) vanilla extract * 1/2 cup (120g) freeze-dried strawberries
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Preparation Method Steps:
For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the eggs one at a time. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract. 6. Fold in the strawberries. 7. Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Frosting: 1. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. 2. Stir in the milk, vanilla extract, and freeze-dried strawberries. 3. Frost the cooled cakes and decorate as desired with additional strawberries or sprinkles.
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