Steps

• 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Grease a 10-inch cake pan with nonstick spray.

  350 ˚F / 177 ˚C

• 2

  In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and 1 1/2 cups of sugar together on medium speed until light and fluffy, 3-4 minutes. Add the eggs, one at a time, beating between each addition until combined.

• 3

  In a medium bowl, whisk together the flour, salt, and baking powder.

• 4

  In a liquid measuring cup, combine the milk and vanilla.

• 5

  With mixer running on low speed, add one third of the flour mixture to the butter mixture, then add one third of the milk mixture. Continue alternating additions, making sure each is fully incorporated before adding the next.

• 6

  Transfer the batter to the prepared pan and smooth the top with a spatula. Place the pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Remove from the grill and set aside to cool.

  350 ˚F / 177 ˚C

  00:50

• 7

  In a medium bowl, mix together the strawberries, mint, 2 tablespoons sugar, and orange zest.

• 8

  In a large bowl, whip together the the heavy cream and remaining 2 tablespoons sugar until medium peaks form.

• 9

  Once the cake has cooled, flip upside down to remove from the cake pan and slice horizontally into 3 even rounds.

• 10

  Transfer a cake round to a platter. Spread half of the whipped cream over the cake and top with half of the strawberry mixture. Place another cake round on top, and spread with the remaining whipped cream. Top with the remaining strawberry mixture and final cake layer. Dust the top of the cake with powdered sugar.

• 11

  Slice and serve. Enjoy!