Once the cake is completely cooled, use the handle of a wooden spoon or a cake tester to poke holes all over the cake.
Add the Filling:
Spoon the strawberry filling over the poked cake, allowing it to seep into the holes. Spread it evenly with a spatula.
Prepare the Cream Topping:
In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Spread the whipped cream evenly over the strawberry-filled cake.
Garnish and Serve:
Garnish the cake with fresh strawberry slices on top of the whipped cream.
Chill the cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the cake to become even more moist and delicious.
Tip: For extra flavor, you can add a drizzle of strawberry sauce or a sprinkle of lemon zest on top before serving. This cake is perfect for summer gatherings or any time you’re craving a refreshing berry dessert!
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