Mini Vanilla Cake

1. Preheat oven to 325º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.
4. With the mixer on medium speed add the egg and vanilla. Scrape down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat one 5 or 6 inch pan with nonstick spray and a parchment round. Add the batter to the pan and smooth it out. Gently tap the pan on the counter to avoid air bubbles.
7. Bake for 48-50 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 15 minutes on a cooling rack before gently running a knife along the edge of the pan, topping the cake with another cooling rack, and carefully turning it out.

Assembly

1. Once your cake has cooled, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
2. Carefully spread the whipped cream on top of the cake. Arrange strawberries on top with a mix of whole and half strawberries. Enjoy!