Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Strawberry Maceration: Combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently, then let sit at room temperature for at least 30 minutes, stirring occasionally, until the strawberries release their juices.
  2. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper rounds.
  3. Make the Cake Batter: Whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  4. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  6. Whip the Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.
  7. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of whipped cream over the cake, then top with half of the macerated strawberries. Place the second cake layer on top. Spread the remaining whipped cream over the top of the cake and arrange the remaining macerated strawberries on top.
  8. Chill and Serve: Chill the cake for at least 30 minutes before serving. This allows the flavors to meld and the whipped cream to set.