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  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Unsalted butter softened
  • 1 and 1/2 cups Granulated sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Milk
  • 2 cups Fresh strawberries diced
  • As needed Confectioners’ sugar for dusting


Preparing the Batter

  • Preheat your oven to 350°F (175°C). Grease and flour your cake pans to ensure a non-stick nirvana.
  • Mix dry ingredients: Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away.
  • Cream butter and sugar: Using an electric mixer, beat the butter and granulated sugar until light and fluffy. This is where the magic begins.
  • Add eggs and vanilla: One by one, add the eggs, mixing well after each addition. Stir in the vanilla extract.
  • Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with milk. Start and end with the flour mixture. Mix until just combined.
  • Fold in strawberries: Gently fold in the diced strawberries with a spatula. Our star performers are ready to shine.

Baking the Cake

  • Pour the batter evenly into the cake pans that have been prepared.
  • Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The anticipation builds.
  • Cool the cakes on a wire rack for 10 minutes; then turn out of pans to cool completely. Patience, my friend, is a virtue.


  • Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature to achieve a smooth batter.
  • Fresh vs. Frozen Strawberries: Fresh strawberries are preferred for their flavor and texture. If using frozen, do not thaw them to avoid excess moisture.
  • Slicing the Cake: For clean cuts, use a sharp, warm knife. Dip the knife in hot water, dry it, and then slice. Repeat between slices.

By uvu44

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