From a Pot: Summer Strawberry Cake

Vanilla cake

• Egg: 4

• Butter: 220 g

• Sugar: 220 g

• Flour: 220 g

• Salt: 0.5 tsp

• Baking powder: 7 g

• Vanilla extract: 1 tsp

Sugar syrup

• Water: 3 tbsp

• Sugar: 1 tbsp

Filling

• Heavy cream: 300 ml

• Strawberries

1. In a mixer, mix the room-temperature butter on high speed for about 2 minutes to get a creamy texture.
2. Then add sugar and vanilla extract, beat at high speed (about 5 minutes) until the butter becomes fluffy and light yellow.
3. Turn the speed to low and add in the eggs. One at a time, beat just until combined.
4. Sift in the flour, salt, and baking powder. Beat until combined.
5. With butter, generously grease a baking tray. Use a round baking tray 20 x 8 cm (8 x 3 inches), then pour in the batter.
6. Bake the cake in a preheated oven at 180 degrees Celsius (356 F) for about 40–45 minutes, or until golden brown. If you're not sure if the cake is done, insert a toothpick in the middle of the cake; if it comes out clean, the cake is done. The baking time may vary based on your oven.
7. Wait for the cake to cool before decorating.

1. In a saucepan heat up the water and sugar until sugar dissolves, set aside.

1. On a high speed mix the heavy cream until a stiff pick starts to form.
2. Wash the strawberries and cut them into desired size pieces.

1. Cut the vanilla cake in half to get two even layers. You can use a standard kitchen knife or a cake cutting saw.
2. Lay one cake layer on a cake stand and pour over some sugar syrup to get it a bit more moist, then top in with heavy cream and strawberries. Top the strawberries and heavy cream with another cake layer, moist it with sugar syrup, and top with heavy cream and strawberries.
3. If you want, you can decorate the cake with some fresh flowers.