Strawberry Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and grease Round pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the sugar, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4. 4
   Add the yogurt and vanilla and mix.
5. 5
   Add the flour, baking powder and baking soda and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let the cake cool completely.
9. 9
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
10. 10
    Add the powdered sugar and keep whipping on high speed to firm peaks.

    Hand mixerorStand mixer
11. 11
    Spread the cream over the cake and arrange the strawberries on top.

    Offset spatula