Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) milk
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups (480ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Grease and flour two 9-inch round cake pans, line the bottoms with parchment paper circles.
  2. Whisk together flour, baking powder, and salt. Cream together butter and sugar. Beat in eggs and vanilla. Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients.
  3. Divide batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out clean.
  4. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  5. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let macerate for at least 30 minutes, stirring occasionally.
  6. In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Don’t over-whip!
  7. Level the cake layers using a serrated knife. Place one layer on a serving plate. Spread a thick layer of whipped cream, then arrange half of the macerated strawberries on top. Place the second cake layer on top.
  8. Frost the entire cake with remaining whipped cream. Arrange remaining strawberries on top in a decorative pattern.
  9. Refrigerate the assembled cake for at least 30 minutes before serving (or up to several hours).