Strawberry Cream Cake

 Strawberry Cream Cake (Tray Cake)

 Ingredients

For the Cake:

• 4 eggs
• 1 cup sugar (200 g)
• 1 cup milk
• ½ cup vegetable oil
• 2 cups all-purpose flour
• 1 packet baking powder (15 g / 1 tbsp)
• 1 packet vanilla sugar or 1 tsp vanilla extract
• A pinch of salt

For the Cream Layer:

• 1¾ cups (400 ml) cold whipping cream
• 3 tablespoons powdered sugar
• 1 tsp vanilla extract

For the Strawberry Topping:

• 500–600 g fresh strawberries, chopped
• 3–4 tablespoons sugar (adjust to taste)
• 1 tablespoon cornstarch
• ½ cup water
• A few drops of lemon juice (optional)

Instructions

 Make the Cake:

1. Preheat the oven to 350°F (180°C).
2. In a bowl, beat the eggs with sugar and vanilla until light and fluffy.
3. Add milk and oil, mix well.
4. Add flour, baking powder, and salt. Mix until smooth.
5. Pour the batter into a greased baking tray.
6. Bake for 30–35 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely.

 Prepare the Cream:

1. In a cold bowl, whip the cold cream with powdered sugar and vanilla.
2. Beat until stiff peaks form.
3. Spread the whipped cream evenly over the cooled cake.

 Strawberry Topping:

1. In a saucepan, add strawberries, sugar, and water.
2. Cook on medium heat until strawberries release juice.
3. Dissolve cornstarch in a little cold water and add it.
4. Stir until the mixture thickens and becomes glossy.
5. Remove from heat and let it cool slightly.
6. Spoon the strawberry topping over the cream layer.

Chill & Serve:

• Refrigerate for 2–3 hours before serving.
• Cut into squares and enjoy