Strawberries and Cream Cake (Print Version)

# Ingredients:

→ Vanilla Cake

01 - 150g all purpose flour
02 - 1¼ tsp baking powder
03 - ½ tsp salt
04 - 175g granulated sugar
05 - 85g unsalted butter, cubed, room temperature
06 - 25g vegetable oil
07 - 1 tbsp vanilla extract
08 - 60g sour cream, room temperature
09 - 100g whole milk, room temperature
10 - 2 egg whites, room temperature

→ Vanilla Pudding

11 - 96g (1 packet) instant vanilla pudding
12 - 335g heavy whipping cream
13 - 115g whole milk
14 - 225g fresh strawberries, halved

→ Whipped Cream

15 - 225g heavy whipping cream
16 - 2 tbsp granulated sugar
17 - 1 tsp vanilla bean paste
18 - ⅛ tsp salt
19 - 225g fresh strawberries, for topping

# Instructions:

01 - Preheat the oven to 175°C. Butter a 7-inch springform pan, then coat the inside with sugar.
02 - In a medium mixing bowl, combine the flour, baking powder, salt, sugar, and cubed butter. Using a hand mixer or stand mixer with the paddle attachment, beat until the butter is completely incorporated with the dry ingredients and no lumps remain.
03 - Incorporate the oil, vanilla, sour cream and milk. Whisk just until a cohesive batter forms.
04 - In a separate bowl, beat the egg whites until they reach stiff peaks.
05 - Gently fold the beaten egg whites into the batter until the mixture is cohesive.
06 - Pour the batter into your prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
07 - Allow the cake to rest in the pan for at least 15 minutes before transferring to a cooling rack.
08 - In a medium mixing bowl, combine the instant vanilla pudding mix with heavy cream and whole milk. Whisk for 2 minutes, then refrigerate until assembly.
09 - Once the cake has completely cooled to room temperature, slice it in half horizontally. If the cake seems dry, brush some milk onto the cut surfaces of both halves.
10 - Place the bottom half of the cake into the springform pan. Arrange halved strawberries standing up along the outer edge, facing outward. Ensure they're short enough to not extend above the pan rim.
11 - Pour the pudding mixture into the center of the cake and carefully spread it into an even layer, ensuring it fills the spaces between the strawberries.
12 - Place the top half of the cake onto the pudding layer, pressing down slightly to secure it. Cover and refrigerate while preparing the whipped cream.
13 - In a medium mixing bowl, combine heavy cream, sugar, vanilla and salt. Beat until soft peaks form.
14 - Remove the cake from the pan, top with the whipped cream and fresh strawberries. Slice and serve.

# Notes:

01 - For a more moist cake, brush milk onto the cut surfaces before adding the filling.
02 - Ensure strawberries are arranged below the height of the pan rim to allow the top cake layer to sit flat.

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