For the Cake
• 4 eggs
• 1 cup sugar
• 1 cup milk
• ½ cup vegetable oil
• 2 cups flour
• 1 packet baking powder
• 1 packet vanilla
Directions:
1. Beat the eggs and sugar until white and fluffy.
2. Add the milk and oil, mix.
3. Sift in the flour, baking powder, and vanilla.
4. Bake in a 170°C oven for 35–40 minutes. Leave to cool.
Strawberry Cream
• 2 cups milk
• 2 tablespoons flour
• 1 tablespoon cornstarch
• ½ cup sugar
• 1 packet vanilla
• 1 packet liquid cream (200 ml)
• 1 cup strawberry puree
Preparation:
1. Cook the milk, flour, cornstarch, and sugar.
2. Remove from heat, add vanilla, and cool.
3. Once cooled, add the cream and strawberry puree, whisking to combine. Filling & Topping
• Sliced fresh strawberries
• Optional: Strawberry sauce or jam
Assembly
1. Cut the cake into 2 or 3 layers.
2. Add cream + strawberries to each layer.
3. Decorate the top with cream and strawberries.
4. Let it rest in the refrigerator for at least 2 hours.
Tip:
You can use ½ cup of milk + 1 teaspoon of sugar to soak the cake.
