A delightful treat combining the lightness of a fluffy sponge with the sweet, tangy essence of fresh strawberries, ideal for birthdays or any special occasion.
Ingredients
Scale:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy using an electric mixer, about 3-5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for about 15 minutes, stirring occasionally.
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving platter. Spread a generous amount of strawberry filling, then a layer of whipped cream. Repeat with the second layer. Top with the final cake layer and cover the whole cake with the remaining whipped cream.
