Easy and Fast Strawberry cake

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Dessert: Easy and Fast Strawberry cake
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Cake flour
1 1/4 cup
Baking powder
½ tsps
Kosher salt
¼ tsp
Baking soda
¼ tsp
Unsalted butter ½ cup
Kaster sugar
¾ cup + 2 tbsps
Strawberry preserves
½ cup
2 medium eggs
Vanilla extract
¼ tsp
Red food coloring
1/8 tsp
¼ cup
Heavy cream
1 ¾ cups
Fresh strawberries
1 ½ pint (1 lb)
  1. Pre-heat oven to 350°F/180°C/Gas Mark 4.
  2. Line a 9-inch cake pan with baking parchment. Smear with butter, dust with flour; tap the excess out. Set aside.
  3. Sift together cake flour, baking powder, baking soda and salt into a large bowl.
  4. In another large bowl, beat the butter with 1 ½ cups sugar until fluffy (if using a mixer, set it to medium-high speed).
  5. Mix the strawberry preserves and eggs in (one ingredient at a time) to combine well.
  6. Beat in red coloring and vanilla extract.
  7. Change the speed to low; mix in the dry mixture and buttermilk (divide both by thirds and alternate to let combine well).
  8. Pour batter into the cake pan; even out.
  9. Bake in the oven for 20 to 30 minutes (until the toothpick poked in the center of the cake comes out clean).
  10. Transfer to a wire rack to let cool completely.
  11. Assemble the cake:
  12. Beat the heavy cream with 2 tablespoons of caster sugar to soft peaks; cover the cake, spread evenly.
  13. Top with strawberries (use your fantasy here!). Serve immediately.
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