Strawberry 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.

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.

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.

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!