1cupor a little more chopped strawberries (don't chop them too big or small in size)
a few strawberries, sliced
Instructions
Pre heat the oven at 180 deg C and line two 8 inch baking pans (I used aluminium foil).
In a bowl, whisk together the flour, desiccated coconut and baking powder. Keep aside.
In another bowl, beat together the eggs and sugar till the mixture is pale and fluffy.
Add the oil and vanilla and gently fold in with a spatula.
Add the flour mixture and fold in well.
Fold in the milk.
Divide the mixture between the two lined baking pans.
Place the pans in the centre of the pre heated oven and bake for 25-28 minutes or till a toothpick inserted through the centre of the cake comes out clean.
Place the pans on a cooling rack for a few minutes.
Remove the cakes from the pans, peel off the foil and cool completely on the rack.
The whipped cream
Place the double cream, icing sugar and vanilla in a bowl. Whisk (electric ones will make it faster) until the mixture thickens and you get soft peaks. Be careful not to overmix as it will split.
Making the filling and topping
Add a few tablespoons of the whipped cream to the chopped strawberries, mix gently and keep aside.
Assembling the cake
Spread a little a little cream to the centre of a plate or cake stand and place one of the cakes on it.
Spread 3/4 of the strawberry and cream filling on top of the cake.
Gently place the other cake on top.
If you are using the full amount of cream, and want to cover the sides of the cake, do it now.
Spread the remaining strawberry cream mixture on top. Keep it around the centre and don't spread to the very edge.
Use a piping bag and nozzle to pipe a border all around the edge.
Arrange the sliced strawberries on top.
If serving later, keep the cake in the fridge. Bring it back to room temperature before serving.
Notes
I had initially planned to cover the sides of the cake as well, but in the end decided not to. Hence, I did not need all of the whipped cream and added it somewhere else. I am however, giving you the measurements for the whole amount that I made. If you want to keep the same look as mine, reduce the amount of cream to whip, or else keep the same amount and cover the sides with it.
Or use the leftover whipped cream to serve alongside other desserts; for eg, brownies.