Strawberry Bliss Cake: A Dreamy, Fruity Dessert for Every Occasion

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the chopped fresh strawberries and strawberry jam or puree (if using).
Bake the Cake:

Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:

In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add powdered sugar, continuing to beat until combined.
Add the pureed fresh strawberries and vanilla extract, mixing until the frosting is smooth and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the strawberry cream cheese mixture.
Assemble the Cake:

Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top and cover the entire cake with the remaining frosting.
Garnish the top with fresh strawberry slices and a few mint leaves if desired.
Serve:

Slice and serve the Strawberry Bliss Cake chilled or at room temperature. It pairs beautifully with a cup of tea or coffee.
Serving and Storage Tips: