• Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.

Make the cake batter:

• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until well combined.
• Gradually add the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay.

Bake the cakes:

• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the strawberry filling:

• In a saucepan, combine the diced strawberries, sugar, cornstarch, and water.
• Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften (about 5-7 minutes).
• Remove from heat and let it cool completely.

Make the chocolate ganache:

• Place the chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Pour the hot cream over the chocolate and let it sit for a minute.
• Stir the mixture until the chocolate is completely melted and you have a smooth ganache.

Assemble the cake:

• Place one of the cooled cake layers on a serving plate.
• Spread the strawberry filling evenly over the first cake layer.
• Place the second cake layer on top.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• You can decorate the cake with fresh strawberries or chocolate shavings if desired.
• Refrigerate the cake for about 30 minutes to set the ganache before serving.

  Enjoy your homemade strawberry chocolate cake!

Prepare the Cake:

• Preheat your oven to 180°C (350°F).
• Grease and flour two 8-inch (20cm) round cake pans.
• In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
• In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
• Gently fold in the chopped strawberries.
• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Strawberry Frosting:

• In a blender or food processor, puree the 250g of chopped strawberries until smooth.
• In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
• Gradually add the powdered sugar and continue to beat until well combined.
• Fold in the strawberry puree until the frosting is well mixed and has a consistent pink color.

Assemble the Cake:

• Once the cakes are completely cool, spread a layer of the strawberry frosting on top of one of the cake layers.
• Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
• You can decorate the cake with fresh strawberry slices and whipped cream, if desired.

Serve and Enjoy:

• Slice and serve your homemade strawberry cake to enjoy a delightful dessert!

  Remember to refrigerate any leftover cake due to the cream cheese frosting. Enjoy your strawberry cake!

• Preheat your oven to 180°C (350°F). Grease and flour a 22cm (9-inch) round cake pan.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
• In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
• Gradually add the dry mixture to the wet mixture, alternating with the plain yogurt, starting and ending with the dry mixture. Mix until just combined.
• Gently fold in the lemon juice, poppy seeds, and chopped strawberries.
• Pour the cake batter into the prepared cake pan and smooth the top.
• Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• While the cake is cooling, prepare the lemon glaze. In a small bowl, mix the powdered sugar and lemon juice until you have a smooth glaze.
• Once the cake has cooled, drizzle the lemon glaze over the top.
• Slice and serve your delicious Lemon Poppy Seed Strawberry Cake. Enjoy!

  This cake is perfect for any occasion, and the combination of lemon, poppy seeds, and fresh strawberries makes it a delightful treat.

• Preheat your oven to 180°C (350°F). Grease and flour a 22cm (9-inch) round cake tin or line it with parchment paper.
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, sift together the all-purpose flour and baking powder. Add the lemon zest and mix well.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Stir in the lemon juice and vanilla extract until the batter is smooth.
• Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
• While the cake is baking, make the lemon syrup. In a small saucepan, combine the lemon juice and 50g of granulated sugar. Heat over low heat until the sugar has dissolved. Remove from heat.
• When the cake is done, remove it from the oven and poke several holes in the top using a skewer or fork. Pour the lemon syrup over the hot cake. Allow the cake to cool in the tin for about 15 minutes, then remove it from the tin and let it cool completely on a wire rack.
• In a small bowl, whisk together the powdered sugar and the juice of 1 lemon until you have a smooth glaze.
• Once the cake is completely cool, drizzle the lemon glaze over the top.
• Slice and serve your delicious homemade lemon cake. Enjoy!

  This lemon cake is perfect for tea time or as a dessert for any occasion. Adjust the lemon syrup and glaze to your taste for a more or less tangy flavor. Enjoy your cake!

• Preheat your oven to 180°C (350°F) and grease and flour two 8-inch (20cm) round cake pans.
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour and baking powder.
• Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
• Stir in the desiccated coconut and vanilla extract.
• Divide the cake batter evenly between the prepared pans.
• Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened butter, cream cheese, icing sugar, and vanilla extract until smooth and creamy.
• Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes, then place the second cake on top and frost the top and sides of the entire cake.
• Sprinkle desiccated coconut over the frosting for decoration.
• Slice, serve, and enjoy your delicious homemade coconut cake!

  Feel free to customize your coconut cake with additional coconut flakes, toasted coconut, or even a coconut syrup drizzle for extra flavor and texture. Enjoy!