📖 Instructions

1. Prep Your Pans and Oven: First things first, get your oven preheating to 350°F (175°C). Then, grab your two 9-inch round cake pans. Grease and flour them really well, or for extra non-stick insurance (which I always recommend, especially for cakes!), line the bottoms with parchment paper circles and then grease and flour. This helps prevent sticking and makes getting those beautiful layers out so much easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups (270g) of all-purpose flour, 1 tablespoon of baking powder (yes, a full tablespoon for that lovely lift!), and ½ teaspoon of salt. Make sure everything is super well combined. This step is often overlooked, but it ensures an even rise and perfect texture.
3. Cream Butter and Sugar: In a separate, even larger mixing bowl (or the bowl of your stand mixer), cream together 1 cup (226g) unsalted butter, softened to room temperature, and 1 ¾ cups (350g) granulated sugar. Beat on medium-high speed until the mixture is light, pale, and fluffy—this usually takes about 3-5 minutes. Don't rush this! It incorporates air, which contributes to the cake's light texture.
4. Add Eggs and Vanilla: With your mixer still going, add 4 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything is fully incorporated. Then, stir in 2 teaspoons of pure vanilla extract. It's okay if it looks a little curdled at this point, it will come together.
5. Alternate Wet and Dry: Now, we're going to add the dry ingredients and 1 cup (240ml) of whole milk to the butter mixture, alternating in three additions, starting and ending with the dry ingredients. Begin by adding about a third of the flour mixture, mix on low speed until just combined. Then add half of the milk, mix again. Repeat with another third of the flour, then the remaining milk, and finally the last third of the flour. *Important: Mix only until just combined.* Overmixing develops gluten too much and can lead to a tough cake. A few small lumps are perfectly fine!
6. Divide and Bake: Divide your batter evenly between the two prepared cake pans. You can use a kitchen scale for precision if you want perfectly even layers, but eyeballing it is usually good enough. Smooth the tops with an offset spatula. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden and spring back when gently touched.
7. Cooling Time: Let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly before you attempt to remove them. Then, carefully invert them onto the wire rack to cool completely. Resist the urge to assemble a warm cake; it'll melt your whipped cream and be a disaster!
8. Prepare the Strawberries: While the cakes cool, let's get those strawberries ready. You'll need about 4 cups of fresh strawberries. Wash and hull them, then slice about 3 cups. Dice the remaining 1 cup. In a medium bowl, gently toss the sliced and diced strawberries with ¼ cup (50g) granulated sugar and 1 tablespoon of fresh lemon juice (this really brightens their flavor!). Let them sit for at least 15-20 minutes, giving them time to macerate and release their delicious juices.
9. Make the Whipped Cream: In a very cold large mixing bowl (I often chill mine in the freezer for 10 minutes beforehand) and with a cold whisk attachment, pour 3 cups (720ml) of very cold heavy cream. Add ½ cup (60g) powdered sugar and 1 teaspoon of vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or you'll end up with butter! It should be thick, spreadable, and hold its shape.
10. Assemble Your Cake! This is the fun part! Once the cake layers are completely cool, you can level them with a serrated knife if they have a dome (optional, but makes for tidier layers). Place one cake layer on your serving plate or cake stand. Spoon about half of your macerated strawberries (drained lightly, but keep some of the juices for drizzling if you like!) over the first layer, spreading them evenly. Then, top with about a third of the homemade whipped cream. Gently place the second cake layer on top. Repeat with the remaining strawberries and another third of the whipped cream. Finally, dollop or pipe the last third of the whipped cream on top of the cake, spreading it to the edges. You can decorate with a few whole or fanned strawberries if you're feeling fancy.
11. Chill and Serve: For best results, chill your assembled cake for at least 30 minutes before serving. This allows the cream to set a bit and the flavors to meld beautifully. Slice with a sharp, serrated knife for clean cuts. Enjoy this sweet piece of summer!