This classic combination of sponge, cream and strawberries is a winner for all occasions
- Preheat oven to 180°C. Prepare two 20cm round cake pans with non-stick baking spray or butter.
- Blend strawberries until puréed, about 3 minutes. This should result in 3/4 cup strawberry purée. Set aside.
- Cream together butter and shortening until light and fluffy. Slowly add sugar, one cup at a time. Add eggs one at a time, making sure to fully incorporate each before adding another.
- Sift together flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry purée into a measuring cup and whisk together with a fork.
- Gently stir all ingredients until well combined, making sure to have all ingredients well mixed.
- Evenly distribute batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
- Cover the cake with whipped cream and top with fresh strawberries.
