Making Cake:

• Preheat your oven to 160 degree c. Grease two 7 inch cake pan and place parchment pepper. Keep aside.
• In a small bowl mix milk and vinegar and keep aside for  5 minutes.
• Mix dry ingredients-flour, cornflour, baking powder and salt in a bowl. Keep aside.
• In a large bowl beat butter until light and creamy.
• Then add sugar and beat well.
• Add egg one by one and beat.
• Add vanilla essence.
• Now add half of flour mixture and half of milk mixture. Mix gently.
• Then add remaining flour mixture and milk. Just mix.
• Pour the into two baking pan evenly.
• Bake for 30-35 minutes or until toothpick inserted into middle of the cake comes out clean.
• Once done remove from oven and let them cool for 5 minutes.
• Now remove from cake pan and let them cool on room temperature.

Italian Meringue Buttercream:

• In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).
• In an electric mixture fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
• With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time.
• Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.

Decoration:

• Cut the cake into two equal size.
• Grease your serving plate with butter. Turn over the top layer of the cake and place on your serving plate.
• Take frosting and spread on the moist cake layer. Place strawberry slices. Brush on second cream layer.
• Place the cut side down on top of the cream.
• Spread remaining frosting over top and sides of cake.
• Decorate with fresh strawberries.

Strawberry Short Cake

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Lemon Pound Cake

Sponge Marble Cake

Vanilla Plain Cake