Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Granulated Sugar
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
  • 225g All-Purpose Flour
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp Milk
  • 450g Fresh Strawberries, hulled and sliced
  • 2 tbsp Granulated Sugar (for filling)
  • 1 tbsp Lemon Juice
  • 240ml Heavy Cream, cold
  • 2 tbsp Powdered Sugar
  • ½ tsp Vanilla Extract (for whipped cream)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans, line bottoms with parchment paper.
  2. Beat softened butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. Gently toss sliced strawberries with sugar and lemon juice in a bowl. Let macerate while cakes cool.
  9. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Place one cake layer on a serving plate. Spread with strawberry filling, then top with whipped cream. Place the second cake layer on top.
  11. Dust with powdered sugar or arrange fresh strawberries on top for garnish (optional).