Preheat your oven to 350°F (175°C). Grease and flour your cake pans to ensure a non-stick nirvana.
Mix dry ingredients: Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away.
Cream butter and sugar: Using an electric mixer, beat the butter and granulated sugar until light and fluffy. This is where the magic begins.
Add eggs and vanilla: One by one, add the eggs, mixing well after each addition. Stir in the vanilla extract.
Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with milk. Start and end with the flour mixture. Mix until just combined.
Fold in strawberries: Gently fold in the diced strawberries with a spatula. Our star performers are ready to shine.
Baking the Cake
Pour the batter evenly into the cake pans that have been prepared.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The anticipation builds.
Cool the cakes on a wire rack for 10 minutes; then turn out of pans to cool completely. Patience, my friend, is a virtue.
NOTES
Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature to achieve a smooth batter.
Fresh vs. Frozen Strawberries: Fresh strawberries are preferred for their flavor and texture. If using frozen, do not thaw them to avoid excess moisture.
Slicing the Cake: For clean cuts, use a sharp, warm knife. Dip the knife in hot water, dry it, and then slice. Repeat between slices.
