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This is the people pleaser. Phoenix Bakery’s now-iconic strawberry-and-whipped-cream cake has been called “L.A.’s most popular cake” for good reason. It’s light, not too sweet, packed with fresh berries and surrounded by a cloud of airy whipped-cream frosting with a border of sliced almonds for crunch. For generations of L.A. kids, including my own, this is the birthday cake. Dreamed up by the late Lun F. Chan as an extravagant expansion of strawberry shortcake, it has a double-layer base of chiffon cake (another L.A. invention). You can order tres leches and other types of cakes at the bakery, founded in 1938 by Chan’s brother, Fung Chow Chan, but nearly everyone comes in for the strawberry cake, which except for holidays is almost always available for walk-ins. And with prices starting at $29.95 for a 6-inch cake that serves five to six people, it’s also one of this city’s most affordable ways to make a birthday special.
