Strawberry cake

For the cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup margarine

1 cup sugar
2 large eggs whisked to blend
1/2 cup milk at room temperature
1 tsp vanilla

Beat the butter at medium speed until smooth. Add sugar in a steady stream until the mixture is very light and fluffy, about 4 to 5 minutes.
Add eggs in small addition, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed until it smoothens. When the batter comes together, decrease the speed to medium and continue adding the eggs, it will take 3 to 4 minutes to add the eggs.

The mixture is properly combined when it appears white, fluffy, and increased in volume.

Sift the flour, baking powder, salt and vanilla together. Reduce the mixer speed to low and add the flour mixture and the milk alternately.

Butter and flour a 7 inch round pan.

Spoon the batter into the prepared pan and smooth the top with a spatula.

Position a rack in the lower third of the oven and bake at 350F for 55 minutes in a preheated oven. When a wooden skewer inserted in the center of the cake comes out clean it is done. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes.

Invert the cake onto a rack, remove the pan, and cool to room temperature.

For the Strawberry filling
2 cups ripe fresh strawberries hulled and sliced
1/4 cup sugar depending on the sweetness of the fruit

Toss the sliced berries with the sugar in a large bowl and leave them uncovered, at room temperature for at least 2 hours.
Coarsely mash the berries and toss again; let them stand for 1 hour longer. You can do this the day before, but the berries should be refrigerated after they are mashed.

For the icing

1 cup whipping cream

3 to 4 tbsp icing sugar

Beat till thick add more icing sugar if needed.

Using a serrated knife cut the cake horizontally into 3 layers in a gentle sawing motion. Place the bottom layer cut side up on a serving platter.

Take the berries with a slotted spoon so that most of the liquid drains off. And spoon half of the mashed strawberries over the cake layer. Then spread a thin layer of the whipped cream over the berries.

Top with the middle layer, spoon on the rest of the strawberries, and spread another thin layer of the cream over the berries. Center the top layer over the filling.

Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream and decorate as you wish with strawberries.

Refrigerate the cake for at least an hour before serving.

The recipe for the cake and filling is from here.

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