Ingredients:

  • 8 oz (225 g) Unsalted Butter, softened
  • 8 oz (225 g) Granulated Sugar (Caster Sugar preferred)
  • 4 Large Eggs, room temperature
  • 8 oz (225 g) All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 2 Tbsp Whole Milk, room temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Water (for syrup)
  • 1/4 cup (50 g) Granulated Sugar (for syrup)
  • 1 tsp Lemon Juice (freshly squeezed)
  • 2 Tbsp Reserved Strawberry Juice (from maceration)
  • 5 lbs (680 g) Fresh Strawberries, hulled, washed, and sliced
  • 2 Tbsp (25 g) Granulated Sugar (for maceration)
  • 2 cups (480 ml) Heavy Whipping Cream (35% fat or higher), very cold
  • 1/2 cup (60 g) Powdered Sugar, sifted
  • 1 tsp Vanilla Bean Paste or Extract (for cream)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bases of the two 8-inch round cake tins with parchment paper.
  2. Macerate the Berries: Slice the fresh strawberries and toss them gently with 2 Tbsp of sugar. Set aside for at least 30 minutes to draw out the juices. Reserve 2 Tbsp of this liquid for the syrup.
  3. Prepare Dry Ingredients: Sift the flour, baking powder, and salt together in a separate bowl.
  4. Cream Butter and Sugar: Beat the softened butter and granulated sugar in a stand mixer until pale, light, and fluffy (about 4-5 minutes). This is key for an airy cake.
  5. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and milk.
  6. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
  7. Bake: Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
  8. Cool: Let the cakes cool in the tins for 10 minutes, then invert them onto a wire rack to cool completely. The cakes must be fully cool before assembly.
  9. Make Simple Syrup: Combine water, sugar, lemon juice, and reserved strawberry juice in a small saucepan. Heat gently, stirring until the sugar dissolves. Remove from heat and allow to cool.
  10. Make Whipped Cream: Using a cold bowl and whisk, whip the cold heavy cream until soft peaks form. Gradually add the sifted powdered sugar and vanilla, whipping until stiff peaks are achieved. Stop immediately.
  11. Assemble Layer 1: If necessary, level the top of the sponges with a serrated knife. Place the bottom sponge layer on your serving plate. Use a pastry brush to lightly saturate the sponge with the cooled strawberry syrup.
  12. Layer Filling: Spread half to two-thirds of the stiff whipped cream evenly over the syrup-soaked sponge. Gently spoon the macerated strawberries (drained of excess liquid) over the cream layer.
  13. Finish Assembly: Place the second sponge layer on top. Brush this top layer lightly with the remaining syrup. Decorate the top with the remaining whipped cream, a dusting of powdered sugar, and fresh whole strawberries.
  14. Chill: Chill the finished cake for at least 30 minutes before slicing for the cleanest presentation and best flavor integration.