Ingredients:

  • 2 ½ cups (315g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • ¾ cup (170g) Unsalted butter, room temperature and cubed
  • 1 cup (240ml) Whole milk, room temperature
  • 4 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 2 tbsp Granulated sugar (for maceration)
  • 1 tsp Lemon juice
  • 2 cups (480ml) Cold heavy whipping cream (min 36% fat)
  • ½ cup (115g) Mascarpone, cold
  • ¾ cup (90g) Powdered sugar
  • 1 tsp Pure vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In your large bowl, whisk the flour, sugar, baking powder, and salt. Add the cubed butter and mix on low speed until the mixture looks like coarse sand.
  3. Add the milk, eggs, and vanilla, then beat on medium speed for about 2 minutes until the batter is smooth and pale.
  4. Divide the batter evenly between the prepared pans. Bake for 25 minutes until a toothpick comes out clean.
  5. While the cakes cool, toss your sliced strawberries with 2 tbsp sugar and lemon juice. Let sit for at least 15 minutes until a glossy syrup forms at the bottom.
  6. In a chilled bowl, combine heavy whipping cream, mascarpone, powdered sugar, and 1 tsp vanilla. Whip until stiff peaks form and the frosting is stable.
  7. To assemble, place one cake layer on a stand. Spread a layer of whipped cream, top with the drained strawberries, and add the second cake layer. Frost the top and sides with the remaining whipped cream.