Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting pan
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened, plus more for greasing pan
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 lbs (907g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 2 cups (480ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper.
  2. Whisk together flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 15-20 minutes, stirring occasionally, to macerate.
  9. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Don’t overwhip!
  10. Place one cake layer on a serving plate. Spread with half of the whipped cream, then top with half of the strawberry filling. Place the second cake layer on top. Spread with the remaining whipped cream and top with the remaining strawberries.
  11. Chill for at least 30 minutes before serving.