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Serve with whipped cream or chocolate ganache for extra indulgence.
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best flavor and texture.
Variations
Substitute fresh strawberries with frozen ones (thawed and drained).
Add chopped nuts like walnuts or pecans for added crunch.
Use white chocolate chips for a different flavor contrast.
FAQ
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: How do I keep the strawberries from sinking?
A: Toss strawberries with a small amount of flour before folding into the batter.
Q: Can I freeze the cake?
A: Yes, wrap cooled cake layers tightly and freeze for up to 3 months. Thaw before frosting.
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