Ingredients
Equipment
Method
Bake the sponge layers
- Preheat oven to 350°F and grease two 8-inch round cake pans so batter releases easily.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined (dry mix with no streaks).
- Cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes (mixture should look paler).
- Beat in large eggs one at a time, mixing until the batter looks smooth after each addition.
- Alternate adding flour mixture and whole milk, beginning and ending with flour, until just combined (avoid overmixing).
- Stir in vanilla extract until the batter is uniform and glossy.
- Divide batter evenly between prepared pans and bake 25-30 minutes at 350°F until a toothpick comes out clean.
- Allow cakes to cool completely before slicing or assembling (warm layers can collapse).
Macarate strawberries
- Combine fresh strawberries, sliced with 1/4 cup granulated sugar and let macerate for 30 minutes until juicy.
Whip the cream
- Beat heavy cream with powdered sugar until stiff peaks form (the cream should hold its shape).
Assemble the cake
- Place one cake layer on a serving plate and spread half of the whipped cream over it (cover evenly).
- Arrange half of the strawberries over the cream so you can see distinct red berry layers.
- Place the second cake layer on top and frost with remaining whipped cream.
- Top with remaining strawberries and garnish with additional fresh strawberries before serving to finish the look.
Notes
Pro tip: cool the cake completely and whip the cream right before assembling so layers stay crisp and slice cleanly. Refrigerate leftovers for up to 3 days; freezing is not recommended because the strawberries and cream may weep after thawing. For a lighter option, use low-fat whipped topping in place of part of the heavy cream, noting the texture may be slightly less rich.