Strawberry Cake

Preparation

Step 1: Prepare the batter

Preheat the oven to 180°C and butter a 22 cm springform pan. In a bowl, whisk the eggs with the sugar for 2 to 3 minutes until the mixture turns pale and slightly thickens.

Stir in the melted butter and vanilla extract, then add the sifted flour and baking powder, folding gently with a spatula. Be careful not to overwork the batter to keep the cake fluffy.

Step 2: Bake the cake

Pour the batter into the pan and smooth the surface. Bake for 30 to 35 minutes: a knife inserted in the center should come out clean.

Let the cake cool for 10 minutes in the pan, then turn it out onto a wire rack and let it cool completely before assembling.

Step 3: Make the whipped cream and prepare the strawberries

Pour the well-chilled heavy cream into a bowl with the icing sugar and whip into firm peaks. Wash, hull and halve the strawberries, reserving a few beautiful whole ones for decoration.

Keep the whipped cream in the refrigerator until assembly so it stays cold and firm.

Step 4: Slice and fill

Cut the cooled cake in half horizontally with a long-bladed knife. Place the bottom half on a serving plate and spread half of the whipped cream over it.

Arrange the sliced strawberries on the cream, then close with the top half of the cake. Spread the remaining whipped cream on top, forming pretty swirls.

Step 5: Decorate and serve

Decorate the cake with the reserved whole strawberries and a light dusting of icing sugar. Refrigerate for at least 30 minutes before serving so everything holds together.

Cut the cake into generous slices with a sharp knife. Serve well chilled, with tea or a glass of lemonade for a perfect spring treat.