Layered Banana and Strawberry Cake

Preparation Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

Cake In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cake In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Cake Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Fold in the mashed banana.

Cake Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Cake Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

Strawberry Banana Cream In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Strawberry Banana Cream Fold in the mashed banana and diced strawberries.

Assembly To assemble the cake, place one layer of cake on a serving plate. Spread a layer of strawberry banana cream over the top. Add a layer of banana slices on top of the cream. Repeat with the remaining cake layers, cream, and banana slices.

Decoration Cover the sides and top of the cake with the remaining strawberry banana cream.

Decoration Sprinkle the chocolate sprinkles over the top of the cake. Dust with powdered sugar. Garnish with chocolate shavings and coconut shavings.