Ingredients
Units
Scale
- 1/2 cup unsalted butter - softened
- 2 1/2 cups flour
- 3 tsp. baking powder
- 1 tsp. sat
- 1 1/2 cups sugar
- 1 cup whole milk
- 1 tsp. vanilla
- 2 eggs
- 1-quart fresh strawberries - halved
- Strawberry preserves
- 1/2 cup of chopped almonds
- 1-pint heavy cream
- 1 tbs. powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat oven 350 degrees F.
- Stir the softened butter in a large mixing bowl.
- Sift together the flour, baking powder, salt and sugar and add to the shortening.
- Add the milk and vanilla and mix on a low speed; add the eggs and mix for a minute longer.
- Butter two nine-inch layer pans and dust each with flour.
- Divide the batter between the two pans.
- Bake 20 – 25 minutes or until the toothpick test comes out clean.
- Cool in the pans for 10 minutes before turning onto racks.
- Add a tablespoon of powdered sugar and 1 teaspoon of vanilla to the heavy cream and then whip until peaks form.
- Spread two tablespoons of the strawberry preserves, or more if you like, on the bottom side of the first layer.
- Top with strawberries, sprinkle with chopped almonds and them cover with whip cream.
- Place the topside of the next cake, so that it is flat-side up, (the bottom of the cake is facing up.)
- Spread with the strawberry preserves topped with halved strawberries, followed by the whipped cream and sprinkled with the chopped almonds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8 pieces of cake
