Strawberry Cake

Makes 20 cm/8 inch cake

Ingredients

• 113 gr unsalted butter

• 150 gr sugar

• 3 large eggs

• 1 tsp vanilla extract or paste

• 100 ml milk

• 300 gr cake flour or ap flour

• 2 tsp baking powder

• Pinch of salt

• For Mascarpone Cream

  • 175 gr mascarpone

  • 175 ml heavy cream, cold

  • Pinch of salt

• For Strawberry Topping

  • 500 gr fresh strawberries, sliced

  • 30 gr sugar

  • Juice and zest of half a lemon

Instructions

1. Preheat the oven to 180°C/350°F. Butter the bottom and sides of a 20 cm/8 inch cake pan. Place a parchment paper at the bottom of the pan.

2. For the cake, in a large bowl or in a stand mixer, beat butter and sugar for 3-4 minutes until it becomes light in color. Add eggs, vanilla, milk, and mix to combine. Sift flour, baking powder, and salt. Mix for 30 seconds. bake for 35-40 minutes or until a skewer comes out clean. Leave it to completely cool.

3. In the meantime in a large bowl combine strawberries, sugar, juice and zest of half a lemon. Store in the fridge for at least an hour.

4. For the Mascarpone cream, in a large bowl beat mascarpone, cream, and a pinch of salt with a hand mixer until it forms medium peaks. Store in the fridge.

5. To assemble; cut the cake in half. Place the bottom half to the serving dish, top with half the cream, and half the strawberries. Place the top half of the cake on top of the strawberries, and top with remaining cream, and strawberries. Enjoy!