Ingredients
1¼cupscake flour,spooned and leveled
⅔cupgranulated sugar
1tspbaking powder
¼tspsalt
¼cupunsalted butter,cubed, softened to room temperature
1tsppure vanilla extract
½cupwhole milk,room temperature, divided
1large egg,room temperature
2tbspcanola oil,or vegetable oil
1½cupsstrawberries,sliced
1tbspstrawberry jam
1tspgranulated sugar
1cupheavy cream,or heavy whipping cream, cold
2tbspconfectioners’ sugar,or granulated sugar
½tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F. Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round, then grease the parchment paper.
Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and ¼ cup milk.
Mix on medium speed for about 1 minute until the dry ingredients are moistened. Stop the mixer and scrape down the sides and up the bottom of the bowl.
Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.
Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing.
Pour the batter into the cake pan.
Bake for around 20 to 22 minutes or until the cake is baked through or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in the pan set on a wire rack.
Cool cake completely in the pan set on a wire rack.
Mix the sliced strawberries, jam, and sugar together.
Let it sit at room temperature or in the refrigerator.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3 to 4 minutes, until medium peaks form.
Place the cooled cake on a serving plate or cake stand. Pile the whipped cream on top, then gently spread it out to the edges. Top with strawberries.
Slice and serve the cake, and enjoy!
