Creamy Strawberry Layer Cake (Print Version)

# Ingredients:

→ Plain Cake

01 - 150g plain flour
02 - 1¼ tsp rising agent
03 - ½ tsp table salt
04 - 175g white sugar
05 - 85g soft butter chunks at room temp
06 - 25g cooking oil
07 - 1 tbsp pure vanilla
08 - 60g tangy cream, not cold
09 - 100g full-fat milk, not cold
10 - 2 room temp egg whites

→ Smooth Filling

11 - 96g (1 pack) quick vanilla pudding mix
12 - 335g thick pouring cream
13 - 115g full-fat milk
14 - 225g cut strawberries, split in two

→ Fluffy Topping

15 - 225g thick pouring cream
16 - 2 tbsp white sugar
17 - 1 tsp real vanilla seeds
18 - ⅛ tsp salt pinch
19 - 225g juicy strawberries for decoration

# Instructions:

01 - Heat your oven to 175°C. Grease a 7-inch springform tin with butter, then throw in some sugar to coat the inside.
02 - Grab a medium bowl and throw in flour, rising agent, salt, sugar, and soft butter chunks. Beat everything with your mixer until the butter disappears into the dry mix and you can't see any bumps.
03 - Add your oil, vanilla, tangy cream and milk. Mix just enough to make the batter come together.
04 - Take another bowl and beat those egg whites until they stand up straight when you lift the beater.
05 - Carefully drop the stiff egg whites into your batter and fold them in until everything looks the same.
06 - Dump the batter into your ready tin and stick it in the oven for 35-45 minutes. It's done when you poke it with a toothpick and just a few wet crumbs stick to it.
07 - Leave the cake in the tin for at least 15 minutes before you move it to a wire rack.
08 - In a medium bowl, dump the pudding powder with thick cream and milk. Beat for 2 minutes, then stick it in the fridge until you're ready to put everything together.
09 - Once the cake feels totally cool, cut it across the middle. If it seems a bit dry, splash some milk on the cut parts.
10 - Put the bottom cake slice back in the springform tin. Stand your strawberry halves around the edge, cut side facing out. Make sure they're not taller than the tin.
11 - Pour your pudding mix right in the middle and spread it out flat, making sure it gets between all the strawberries.
12 - Put the other cake half on top of the pudding and push down a little bit. Cover it up and stick it in the fridge while you make the topping.
13 - In a medium bowl, mix thick cream, sugar, vanilla and salt. Beat until it's just starting to hold its shape.
14 - Take the cake out of the tin, cover it with your whipped topping and fresh strawberries. Cut it up and dig in.

# Notes:

01 - Splash some milk on the cut cake parts if you want a juicier dessert.
02 - Keep your strawberries shorter than the pan edge so your top cake layer sits flat.

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