Red Currant Bakery

Vanilla Cake
Preheat the oven to 350 F and place a rack in the center of the oven.
Line a 9" springform pan with a piece of parchment paper or with baking spray that includes flour.
In the bowl of a mixer, add in the eggs, sugar, salt, and vanilla. Use the whisk attachment to whisk on high for 3 minutes until light and fluffy and the lines of the whisk appear in the egg mixture.
With the mixer running on low speed, slowly pour in the oil and water until just mixed.
Scrape down the sides of the bowl and sift in the flour, baking powder, and corn starch.
Use the whisk attachment by hand to gently mix in the dry ingredients. Mix until just combined, the batter should no longer be clumpy.
Pour the batter into the lined pan and bake for 30-35 minutes until a toothpick, inserted in the center of the cake, comes out clean.
Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Store in an airtight container until ready to use.
Strawberries & Vanilla Whipped Cream
In a large mixing bowl or the bowl of a stand mixer, pour in the cold cream and sprinkle over the vanilla pudding mix.
Immediately whip the cream with the pudding mix, using the paddle attachment, until stiff peaks form.
Rinse the strawberries and dry. Remove the tops and then cut the strawberries in half or dice.
Use a large spoon or spatula to scoop the whipped cream onto the cooled vanilla cake. Poke the strawberries, top side down into the whipped cream. You can arrange them however you want or just sprinkle them all over the top!
I usually start in the center of the cake with the strawberries and work my way out.