Ingredients:
For the Cake:

2 cups all-purpose flour

1 ½ cups sugar

3 eggs

1 cup milk

½ cup butter (at room temperature)

1 tablespoon baking powder

1 teaspoon vanilla extract

½ cup chopped strawberries (fresh or frozen)

For the Strawberry Topping:

1 cup chopped strawberries

2 tablespoons sugar

1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy cream (or whipping cream)

2 tablespoons powdered sugar

Instructions:
Cake:

Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.

Beat the eggs with the sugar and butter until light and fluffy. You can use a hand mixer or a whisk.

Add the milk and vanilla extract, mixing well.

Sift together the flour and baking powder, then gradually add to the wet ingredients, stirring gently with a spatula or spoon until combined.

Fold in the chopped strawberries carefully.

Pour the batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before removing from the pan.

Strawberry Topping:

In a saucepan, combine the chopped strawberries, sugar, and lemon juice.

Cook over low heat for about 10 minutes, stirring occasionally, until the strawberries release their juice and the mixture thickens slightly.

Let it cool before using as a topping.

Whipped Cream:

In a cold bowl, whip the heavy cream with powdered sugar until stiff peaks form (be careful not to overbeat it into butter).

Set aside.

Assembly:

Cut the cake in half, if desired, to add some whipped cream and strawberry topping in the middle.

Spread the whipped cream on top of the cake and cover with the strawberry topping.

Decorate with fresh strawberries or more whipped cream, if you like.

Now you're ready to enjoy this sweet treat! 🍓🎂