Strawberry creamcake is one of my favorite spring desserts. This dessert is the best when you make it in the strawberry season. The combination of fresh fruits with whipped cream and a simple vanilla cake is simple and easy yet fancy and delicious.
For the strawberry sauce: Add diced strawberries and sugar to a pan. Cook on medium heat for 5 minutes till the strawberries are broken down—Mash with a fork. Dissolve the cornstarch in water and pour on the cooked strawberries. Keep cooking and stirring till the sauce thickens—cool and puree in a blender. Add lemon juice to it and set aside.
For the cake: Sift the dry ingredients (all-purpose flour, baking powder, baking soda, salt) and set aside. Combine sugar (0.75 cup) and eggs and whisk well till it becomes light and foamy. Add oil, vanilla extract, and buttermilk and whisk again. Start adding the sifted dry ingredients in two steps. First, add some of the flour mixture and mix, and then add the rest of the flour mixture and mix again. Whisk till the batter becomes a smooth homogenous mixture. Heat the oven to 350F. Butter and flour two 8-inch round cake pans. Divide the batter evenly into the cake pans. Tap on the surface to release the air bubbles. Bake at 350F for 25 minutes. Check for doneness before taking it out by inserting a toothpick in the cake’s center. Cool the pans on a wire rack for 5 minutes. Then invert onto the cooling rack and cool completely before assembling.
Note: Instructions for preparing the whipped cream and assembling the cake are mentioned to be in the comments section and are not included here.
