Carry Cake with Strawberries and Whipped Cream

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius). To prevent the cake from sticking, lightly coat a 9-inch tube pan with butter or cooking spray and dust it with flour.

In a small saucepan, melt the butter over low heat while slowly adding milk. Continue to warm until the butter has fully incorporated, but avoid boiling the mixture. In a separate bowl, whisk together eggs, 1/2 teaspoon of salt, and 2 cups of sugar until well combined. Gradually add the warmed milk mixture and vanilla extract to the egg mixture, stirring until just blended. In another bowl, whisk together flour and baking soda; fold into the batter until smooth.

Pour the cake batter into the prepared pan and bake for 55 minutes in a preheated oven, or until a knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.

Using an electric mixer fitted with a whisk attachment, combine the cream cheese, sugar, vanilla extract, and salt. Beat at medium speed until smooth and creamy. Gradually pour in heavy cream while continuously whipping the mixture until it becomes stiff and holds its shape. Periodically scrape the bottom of the bowl with a spatula to remove any lumps and ensure an even texture.

Slice the cooled cake into three horizontal layers. Arrange fresh strawberries on the bottom layer, with their stems facing outward. Fill in any gaps with additional berries. Top the cake with a layer of whipped cream, spreading it evenly across the top. Place another layer of cake on top and repeat the process, finishing with a layer of cream on top. Arrange any remaining berries over the whipped cream.