Strawberries and Cream Cake

Ingredients

• 2 large eggs
• 150 g granulated sugar (3/4 cup)
• 80 ml vegetable oil (1/3 cup)
• 120 g plain yogurt (1/2 cup)
• 120 ml milk (1/2 cup)
• 2 tsp vanilla
• 200 g all-purpose flour (1 2/3 cup)
• 1.5 tsp baking powder
• 1/4 tsp salt
• 2 cups (500 ml) chilled heavy or all purpose cream
• 40 g icing sugar (for the whipped cream)
• 1 tsp vanilla (for the whipped cream)
• 100-150 g fresh strawberries (diced)
• 2 tbsp high quality strawberry jam

Instructions

1. (beat on high using a stand or hand mixer for a couple of minutes until doubled in size)
2. In a large bowl, whisk the eggs vigorously until foamy. Then add the granulated sugar, whisk for 1 - 2 minutes more.
3. Then add the vegetable oil, vanilla, and yogurt. Mix until well combined.
4. In a separate bowl, mix together the dry ingredients: flour, baking powder, and salt.
5. Alternate adding the dry ingredients and the milk to the egg-sugar mixture, beginning and ending with the flour. Making sure everything is incorporated before adding the next one. (Flour, Milk, Flour, Milk, Flour)
6. This batter is runny and thats okay (that's why it's super moissst!)
7. Pour the batter to 2 pcs 6inch cake pans greased and lined with parchment or baking paper. Bake at 350F (180C) for 28-35 mins or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes then transfer to a wite rack to cool completely.
9. Once the cake has cooled completely, slice each layer in half horizontally to create four layers. This step is optional—feel free to keep it as a two-layer cake if you prefer.
10. It’s time to assemble! Spread whipped cream over each cake layer, followed by a generous layer of strawberries. Repeat the process until all layers are stacked. Finish with more fresh strawberries on top, if you’d like.