Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 1 cup whole milk or buttermilk, room temperature
  • 2 lbs fresh strawberries, hulled and sliced thin
  • ½ cup granulated sugar (for filling)
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 Tbsp cornstarch
  • 2 cups heavy cream (double cream), very cold
  • ½ cup confectioners’ sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 Tbsp powdered milk or cream cheese (softened) (Stabilizer)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans, lining the bottoms with parchment circles. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the mixer bowl, beat the softened butter until creamy (1-2 minutes). Gradually add the granulated sugar and beat on medium-high for 3-5 minutes until the mixture is pale, light, and fluffy (the 'creaming' stage).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Reduce the mixer speed to low. Add the dry ingredients in three stages, alternating with the milk in two stages. Stop mixing immediately once just combined.
  4. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. The cakes must be stone cold before assembly.
  5. Toss ¾ of the sliced strawberries with ¼ cup of sugar and the lemon juice; let sit for 15 minutes to macerate. Drain the juices into a small saucepan. Add the remaining ¼ cup of sugar and the cornstarch to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly into a glossy glaze (2-3 minutes). Let cool, then fold the sauce back into the macerated strawberries.
  6. In a very cold mixer bowl, combine the heavy cream, sifted confectioners’ sugar, vanilla, and powdered milk/cream cheese stabilizer. Beat on medium-high speed until stiff peaks form. Do not overbeat.
  7. Level the cake tops if necessary. Place the first layer on a serving plate, cut-side up. Brush the top lightly with a spoonful or two of the reserved strawberry reduction. Spread half of the stabilized whipped cream evenly over the layer. Spoon the strawberry filling over the cream. Carefully place the second cake layer on top.
  8. Apply the remaining whipped cream to the top and sides of the cake. Decorate the top with reserved fresh strawberry slices. Chill the assembled cake for at least 30 minutes before serving to allow the cream to set fully.