Ingredients:

  • 2 ½ cups (300g) all-purpose flour (spooned and leveled)
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) baking soda
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar (or more to taste, depending on strawberry sweetness)
  • 1 tbsp (15ml) lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • ¼ cup (50g) powdered sugar, sifted

Instructions:

  1. Grease and flour the cake pans, then line the bottoms with parchment paper circles.
  2. Whisk together dry ingredients. Cream butter and sugar. Beat in eggs and vanilla. Gradually alternate adding the dry ingredients and buttermilk until just combined.
  3. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean.
  4. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  5. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let stand for at least 30 minutes (or up to an hour) to macerate.
  6. In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to overwhip.
  7. Level the cake layers if necessary. Place one cake layer on a serving plate. Spread a generous layer of whipped cream, then top with half of the strawberry filling. Repeat with the second cake layer. Finish with the remaining whipped cream and strawberries.
  8. Refrigerate the assembled cake for at least 30 minutes to allow the flavors to meld.
  9. Slice and serve. Garnish with extra strawberries if desired.