Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 4 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup (240ml) heavy whipping cream
  • ½ cup (120g) fruit preserves (e.g., strawberry or raspberry)
  • Fresh seasonal fruits for garnish (e.g., berries or peach slices)
  • 1 ½ cups (180g) powdered sugar
  • 2-4 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pans.
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition; then add vanilla extract.
  4. In another bowl, sift together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk; combine until smooth.
  6. Pour the batter evenly into the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean; let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, whip the heavy cream until soft peaks form.
  9. Assemble the cake by layering one cake, spreading preserves on top, then whipped cream, followed by the second cake layer; frost the entire cake with remaining whipped cream.
  10. Garnish with fresh fruits and chill in the refrigerator until ready to serve.