Cake:

• 3 cups cake flour
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla extract
• 1-1/4 cups milk

Preheat oven to 350 degrees.  Butter and flour 2 (9-inch) round cake pans.  Sift together the flour, baking powder and salt; set aside.

Beat butter until creamy and gradually add 2 cups sugar.  Beat until light and fluffy.  Add the eggs 1 at a time, beating after each  addition.  Stir in the vanilla.  Add 1-1/4 cups milk alternately with flour mixture.  Spread the batter evenly in the prepared pans.

Bake at 350 degrees for 40-45 minutes or until a pick inserted in the center comes out clean.  Cool in pans for 10 minutes before removing.

Cream Filling:  This filling takes 3 hours to cool.

• 1/3 cup sugar
• 2 tbsp. cornstarch
• 2 egg yolks
• 1-1/2 cups milk
• 2 tsp. vanilla extract

In a heavy saucepan combine the sugar and cornstarch.  Whisk together the egg yolks and milk and add to the sugar mixture.  Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.  Cook and stir 1 minute longer.  Remove from heat.

Stir in the vanilla and pour into a bowl.  Press saran wrap on surface of filling and cool to room temperature, about 3 hours.

Whipped Cream Frosting:

• 1-1/2 cups heavy cream
• 1 tsp. vanilla extract
• 3 tbsp. confectioners sugar
• 1 cup strawberries, sliced
• nasturtium blossoms for garnish

In a chilled small bowl, beat cream and vanilla at high speed of electric mixer until cream begins to hold its shape.  Gradually add the confectioners sugar, beating until stiff peaks form.

To assemble:

Arrange 1 cake layer on a pretty serving plate.  Spread with filling, leaving a 1-inch border around the edge of the cake.  Arrange sliced strawberries in concentric circles in a single layer over filling.

Top with remaining cake layer.  Spread frosting on top and sides of cake.  Refrigerate until serving time.  Garnish with nasturtium blossoms, pansies or any pretty edible flower.  This cake does not keep well.

Serves 12

Recipe by cookingwithauntjuju.com