Preheat oven to 325 degrees Fahrenheit. Grease two 6″ cake pans with oil and cut out 2 circles of parchment paper to place at the bottom of each pan. In a large bowl, combine the flour and baking powder. Then add sugar, butter, milk, eggs, and vanilla. Beat at a low speed until fully mixed. Increase speed until you achieve a more pale yellow color. Divide mixture evenly among the cake pans.
Bake for 25 – 30 minutes. Check with a skewer (or a chopstick in my case) to see if no batter sticks to it and comes out clean. Let cake cool in pan for 5 minutes then transfer to cooling rack to completely cool.
Cut the excess cake on top of each cake so it has a flat surface.
White Chocolate Butter Cream Icing
Beat butter and vanilla until pale yellow. Gradually beat in powdered sugar then add in white chocolate until smooth.
Spread a generous amount of butter cream between both layers of cake and add some rinsed and sliced strawberries. Spread a thin layer on top of the second layer. Rinse berries and mint leaves and roll them in sugar. Decorate the cake with the sugared berries and mint.
I'm Becky and I have a passion for food and the people around it. I'm learning to make delicious food everyday. This blog captures the highlights of my never ending journey to explore the world of flavors.