Fresh Strawberry Cake

This Strawberry Cake is tender and moist and loaded with fresh strawberries. It's an easy one-layer cake served with vanilla bean whipped cream.

Ingredients

All-Purpose Flour Granulated Sugar Baking Powder Salt Whole Milk Canola Oil Eggs Vanilla Extract Heavy Cream Powdered Sugar *Vanilla Bean Paste (optional)

Grease and line a 9-inch springform pan.

Whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.

Add the dry ingredients to the wet and mix just until combined.

Pour half of the batter in the prepared pan and smooth into an even layer.

Nestle half of the strawberry halves, cut side down, onto the batter.

Pour the rest of the batter on top of the strawberries spreading it out to cover them.

Top with the rest of the strawberries cut side down.

Place the pan on a baking sheet and bake for 50 to 60 minutes.

Cool for 20 minutes, run a knife around the edges, and release the pan. Finish cooling.

When you're ready to serve, cream together heavy cream, powdered sugar, and vanilla bean paste. Note: you can sub in vanilla extract.

Slice and serve the cake with the vanilla bean whipped cream. Enjoy!

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