Ingredients
Equipment
Method
Bake the sponge layers
- Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes, so the batter aerates.
- Beat in the eggs one at a time, then alternate adding the flour mixture and whole milk, beginning and ending with the flour.
- Stir in the vanilla extract until the batter looks smooth and uniform.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely before assembling so the cream won’t melt.
Macarate strawberries and whip cream
- Combine the sliced fresh strawberries with the remaining granulated sugar and let macerate for 30 minutes.
- Beat the heavy cream with the powdered sugar until stiff peaks form, which will hold layered slices cleanly.
Assemble the cake
- Place one cake layer on a serving plate and spread half of the whipped cream over it.
- Arrange half of the strawberries over the cream so the top layer stays juicy.
- Place the second cake layer on top and frost with the remaining whipped cream.
- Top with the remaining strawberries and garnish with Additional strawberries for garnish before serving.
Notes
Pro tip: cool the cakes completely and macerate the strawberries while you whip the cream—this keeps the whipped cream airy and prevents soggy layers. Store assembled cake covered in the fridge up to 2 days; the sponge will soften slightly. Freezing is not recommended for assembled cake, but you can freeze baked layers (wrapped) up to 2 months. For a lighter option, use 2 cups of low-fat whipped topping in place of heavy cream if you’re okay with a slightly softer texture.