1. Can I use frozen strawberries for this Strawberry Layer Cake?

Yes, but make sure to thaw and puree them before adding to the batter.

2. What can I substitute for heavy cream in the frosting?

Coconut cream works as a great dairy-free alternative.

Ensure your baking powder is fresh and avoid overmixing the batter.

Replace eggs with flaxseed meal and use coconut yogurt in place of heavy cream.

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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the pureed strawberries and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue to whip until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting on top, then place the second cake layer on top.
Frost the top and sides of the cake, and decorate with fresh strawberry slices.
Slice and serve at spring gatherings, baby showers, or birthdays.

Check cake doneness by inserting a toothpick into the center. Ensure ingredients are at room temperature for best results.