Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons sugar
  • 3 cups sliced fresh strawberries
  • 3 cups all-purpose flour (plus more for the pan)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups Unsalted butter (at room temperature, plus more for the pan)
  • 3 cups sugar
  • 5 large eggs (at room temperature)
  • 1 cup whole milk
  • 2 ½ teaspoons vanilla extract (or use almond or any other flavored extract)
  • Fresh whipped cream (recipe follows, for garnish)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract or flavored liqueur
  • 3 Tablespoons sugar

Instruction

  • Preheat the oven to 325 degrees. Butter and flour a 10-inch tube pan (a tube pan is preferred, but if you use a Bundt pan instead, you’ll need to make sure to leave 1 inch of space at the top of the pan, so you may end up with a small amount of leftover batter).
  • Sprinkle 2 tablespoons of the sugar over the sliced strawberries. Cover and refrigerate until ready to serve the cake.
  • Whisk together the flour, baking powder, and salt and set aside.
  • In a large bowl, beat the butter on medium speed with an electric mixer until creamy. Add the remaining 3 cups sugar, ½ cup at a time, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
  • Reduce the mixer speed to low and alternate adding the flour mixture and the milk, starting and finishing with the flour mixture. Add the vanilla and mix to incorporate.
  • Pour the batter into the prepared pan. Bake 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minute, then turn the cake out onto the rack to cool completely. Serve each piece with a spoonful of the chilled strawberries and a dollop of fresh whipped cream.