Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
• In a large mixing bowl, combine the flour, baking powder, and salt. Set aside for later use.
• Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely. Once cooled, slice the cake into two even layers.
• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be used as the filling and topping.
• Place one layer of the cake on a serving plate. Spread half of the whipped cream over the cake layer and arrange sliced strawberries on top. Place the second cake layer on top and repeat with the remaining cream and strawberries.
• Garnish the cake with whole strawberries, mint leaves, and a light dusting of powdered sugar for a decorative finish.
• Slice and serve the cake. It's best enjoyed fresh, allowing the flavors and textures to be at their peak.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best consumed within the first two days.