Ingredients
Method
Instructions
- Combine sliced strawberries with sugar and lemon juice in a medium bowl. Stir gently to coat the berries, then let them macerate for at least 30 minutes to release natural juices and create syrup.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture, alternating with milk. Mix until just combined without overmixing.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a chilled mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form. Refrigerate until ready to use.
- Place one cake layer on serving plate. Spread with whipped cream, top with half of macerated strawberries. Place second cake layer on top, cover with remaining whipped cream, and garnish with remaining strawberries.
Notes
Use room temperature ingredients for even mixing and better rise. Don't overmix batter to avoid toughness. Chill bowl and beaters for whipped cream. Slice strawberries evenly for better texture.