Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (2g) salt
  • 2 cups (480ml) heavy whipping cream
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • Optional: Mint leaves for decoration

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease and line the cake pans with parchment paper.
  2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture alternating with milk. Mix until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a cooling rack.
  10. In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form. Mix in vanilla extract.
  11. Once the cakes are completely cool, level any domes on the top. Place one layer on a cake stand.
  12. Spread a layer of whipped cream on top and add sliced strawberries. Place the second layer on top.
  13. Frost the top of the cake with remaining whipped cream and arrange extra strawberries on top, allowing some to cascade down the sides.
  14. Slice and enjoy!