Strawberry Layered Cake

This cake is very easy to make, especially because it looks very pretty on its own and you don't really need to put a lot of effort into decorating it. It's a perfect summer dessert when you're pressed for time or just need a quick way to impress your guests.

Scroll down to find out how it's made:


Ingredients

For the cake:

• 250 grams of sugar
• 250 grams of flour
• 1 cup of milk
• 3 eggs
• 125 grams of butter
• 1 teaspoon of powdered cinnamon
• 2 teaspoons of baking powder

For the filling:

• two cups of fresh strawberries (frozen work well too, but I always think fresh taste better)
• 3 teaspoons of sugar
• 2 tablespoons of water
• two tablespoons of corn starch
• 1 tablespoon of lemon juice

Instructions:  

Start with the cake. Mix the eggs with the sugar and the butter, and then add the remaining ingredients.

Pour onto layer cake pans. Below are the ones I own and love, but you can use what you already have.

Or you can just use a regular cake pan and cut the layers after baking.

Place in a warm oven (160º C) and bake for about 10-15 minutes if you're using the layer pans, a bit longer if you're using a regular pan.

While the cake is baking, cut one cup of strawberries into small pieces (or run them through the food processor), place in a pan with the lemon juice and the sugar, and bring everything to a boil. Lower the heat, dissolve the cornstarch in the water and add it to the mix. Let simmer until the strawberry sauce starts to thicken. 

Remove from the heat and let it cool, together with the cake that by now should be baked too. 

When everything is at room temperature, spread the strawberry sauce in between each layer of cake and cut the remaining cup of strawberries to add to the sauce (save a couple of strawberries for decorating if you want). 

Once all the layers are done, decorate in any way you want and your cake is ready to serve.

Enjoy, and happy Monday!