Cake with strawberries and butter cream

The cake is assembled from two layers, smeared with cream and decorated with whole strawberries.

Ingredients

• Apricot jam - 90 g
• Fresh strawberries (cut into slices) - 300 g
• Butter - 250 g
• Sugar - 250 g
• Vanilla extract - 1 tsp
• Large eggs - 4 pcs.
• Flour - 250 g
• Baking powder - 2 tsp
• Milk - 1.5 tbsp. l.
• Fresh whole strawberries for decoration - 8 pcs.
• Powdered sugar for dusting
• For cream:
• Whipping cream - 180 g
• Powdered sugar - 2 tbsp. l.
• Vanilla extract - 0.5 tsp

Directions

1. Turn on the oven to preheat to 180 degrees.
2. Grease two heat-resistant round detachable forms with vegetable oil and cover with parchment.
3. In a bowl, beat butter with sugar and vanilla extract. Then gradually add the eggs, beating well after each.
4. Continuing to beat on low speed, fold in the flour, baking powder and milk into the butter mixture. Pour the dough into the prepared molds.
5. Place the molds in the preheated oven and bake the cakes for about 25 minutes, until a clean wooden stick when pierced.
6. Remove the cakes from the oven, let rest in the tins for 10 minutes, then remove from the tins and let cool completely on a wire rack. Remove parchment.
7. Prepare cream for strawberry cake. Whip cream with powdered sugar and vanilla extract until fluffy.
8. Lubricate one cake with cream, apply jam on it, put chopped strawberries, cover with a second cake, sprinkle the cake with strawberries with powdered sugar and decorate with whole strawberries.