Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate Strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Cover and refrigerate while you prepare and bake the cake to allow the strawberries to release their juices.
- Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for use in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, ensuring an airy texture for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Combine Batter: Gradually add the flour mixture alternately with milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans, smoothing the tops. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Strawberry Juice and Layers: Drain the strawberry juice and brush half of it over each cake layer, reserving the remaining juice for serving.
- Whip Cream: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form, using a hand or stand mixer.
- Assemble Cake: Place one cake layer on a serving plate, spread half of the whipped cream over it, and top with the macerated strawberries. Place the second cake layer on top and press gently, then spread the remaining whipped cream over the top.
- Chill and Decorate: Cover the cake loosely with a cake dome or inverted bowl and refrigerate for at least 1 hour or up to 8 hours. Just before serving, decorate with fresh sliced strawberries and drizzle with leftover strawberry juice if desired.
Notes
- To ensure even cake layers, weigh the batter in each pan for consistent portions.
- Do not over-mix the batter to keep the cake tender.
- Allow the whipped cream to form soft peaks for a light and airy texture.
- Pressing plastic wrap directly onto whipped cream can damage the texture, so use a cake dome or inverted bowl for covering.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Chilling the assembled cake helps the flavors meld and the whipped cream to set properly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
