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Ingredients:
For the cake:
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
- 2 tablespoons chopped fresh mint leaves
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Fresh strawberries and mint leaves for garnish
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, combine flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until just combined.
- Add Fruit & Herbs: Gently fold in the chopped strawberries and fresh mint leaves.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the butter until creamy, then gradually add powdered sugar, vanilla extract, and milk. Beat until smooth and spreadable.
- Assemble the Cake: Place one layer of cake on a serving plate and spread a layer of frosting on top. Add the second layer, then frost the top and sides of the cake.
- Garnish and Chill: Garnish with fresh strawberries and mint leaves. Chill the cake in the fridge for at least 30 minutes before serving.
