This is my mom’s recipe. I was able to make it taste just like mom’s but it didn’t look like mom’s.
3 cups (370g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz) unsalted butter, softened
1 3/4 cup (390g) granulated sugar
3 large eggs
2 large egg yolks
1 1/4 cups milk (anything but skim
2 tsp vanilla extract
Strawberry Cream Icing
3 cups heavy cream
1 cup (125g) powdered sugar, divided
8 oz cream cheese, left at room temperature until partially softened (about 20 – 30 minutes)
1/2 tsp vanilla extract
1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch
Sliced strawberries for decorating (optional)
Preheat oven to 350 degrees. Butter 3 9-inch round cake pan, line bottom with parchment, butter parchment, dust pan with flour, shake out excess. Set pans aside. [do not miss this step]
Sift cake flour, baking powder and salt into a medium mixing bowl, set aside.
Whip butter and sugar until pale and fluffy. Scrape down sides and bottom for even mixing.
Add eggs and egg yolks one a time adding in vanilla with last egg yolk.
Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Don’t forget to scrape down sides and bottom.
Divide batter among prepared baking pans. Bake in preheated oven 25 – 30 minutes until inserted knife into center of cake comes out clean.
Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
For the topping:
Whip heavy cream until soft peaks form, scrap down sides and bottom even mixing
Ad 1/3 cup powdered sugar and whip until stiff peaks form, must be stiff.
It will have a set sheen. Scrape cream out into a separate bowl.
Whip cream cheese until smooth and fluffy, mix in remaining 2/3 cup powdered sugar and vanilla Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.