📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I like to use a springform pan for easy removal, but a regular cake pan works too – just make sure to line the bottom with parchment paper. Parchment paper? It will change your life.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. You shouldnt skip this, take your time, it’s worth it. Beat for at least 5 minutes. If you don't have an electric mixer, your arms are going to get a workout!
3. Beat in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. I once added them all at once, and the batter was never the same. It’s a lesson I’ve carried ever since.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. A wire whisk will do the trick here. Trust me on this one folks. Unless you want lumpy cake mix.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake – we want a tender crumb here.
6. Gently fold in 1 cup of chopped fresh strawberries and 1 cup of chopped cashews. If you're using frozen strawberries, make sure to thaw them first and pat them dry with a paper towel.
7. Pour the batter into the prepared cake pan and spread evenly. I like to give the pan a gentle tap on the counter to release any air bubbles.
8. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Baking times can vary depending on your oven, so keep an eye on it. My oven runs a bit hot, so I usually start checking at 40 minutes.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This will prevent the cake from sticking to the pan. You really don't want that.
10. While the cake is cooling, prepare the frosting. In a medium bowl, beat together 4 ounces of cream cheese, softened, 1/2 cup (1 stick) of unsalted butter, softened, and 3 cups of powdered sugar until smooth and creamy. You can add a tablespoon or two of milk if the frosting is too thick.
11. Stir in 1/2 teaspoon of vanilla extract and a pinch of salt. Taste and adjust sweetness as needed. I like to add a little lemon zest for a hint of brightness, but that's totally optional.
12. Once the cake is completely cooled, frost the top and sides with the cream cheese frosting. If you want a rustic look, you can leave the frosting a bit uneven. Or, go for a smooth, polished finish – it's up to you!
13. Garnish with fresh strawberries and chopped cashews, if desired. A few sprigs of mint can add a pop of color, but its not required. Slice and serve. Enjoy!