Strawberry Cream Layer Cake

Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat eggs and sugar with a mixer until pale, thick, and tripled in volume (about 5 minutes).

Add vanilla. Gently fold in dry ingredients with a spatula.

Fold in melted butter. Do not overmix.

Divide batter into pans and bake for 20–22 minutes, or until a toothpick comes out clean.

Let cool completely, then slice each cake into two layers (you’ll have 4 thin layers).

2. Prepare the Cream Filling

Beat cream cheese, powdered sugar, and vanilla until smooth.

Add cold heavy cream and beat until stiff peaks form.

3. Assemble the Cake

Place the first cake layer on a serving plate. Spread cream filling evenly.

Repeat with remaining layers, finishing with cream on top.

Sprinkle with chocolate crumbs or shavings for a rustic look.

Drizzle warm strawberry jam lightly over the top.

Garnish with whole and halved strawberries, plus fresh mint leaves.

4. Chill & Serve

Refrigerate for at least 2 hours before slicing so the cream sets.

Result: A light, fluffy cake with creamy layers and a fresh strawberry topping