🧂 Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• zest of 1 lemon
• 1 lb fresh strawberries
• ⅓ cup granulated sugar
• 1 teaspoon lemon juice
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup mascarpone

📖 Instructions

Serves: 8–10
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 1 hour
Level: Intermediate

🍰 Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together 1½ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
In a large bowl, cream ½ cup butter and 1 cup sugar until light and fluffy.
Beat in 3 eggs one at a time, then add 1 teaspoon vanilla and lemon zest.
Alternately add the flour mixture and milk in batches, beginning and ending with flour.
Divide batter evenly between pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

2. 🍓 Macerate the Strawberries
In a bowl, toss 1 lb sliced strawberries with ⅓ cup sugar and 1 teaspoon lemon juice. Let sit for 20–30 minutes until juicy.

3. 🧁 Whip the Cream
In a cold bowl, whip 2 cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla until soft peaks form.
(Optional: Fold in ½ cup mascarpone for a thicker, richer texture.)

4. 🧩 Assemble the Cake
Place one cake layer on a serving plate.
Spread a layer of whipped cream over the cake, then spoon over half the strawberries.
Add the second cake layer and repeat with cream and remaining strawberries.
(Optional: Use a piping bag to add decorative whipped cream edges.)
Chill the assembled cake for at least 1 hour to set.

🌟 Tips & Variations
Want more strawberry flavor? Add a thin layer of strawberry jam on the cake layers.
Make it a sheet cake for easier serving.
Garnish with mint leaves or white chocolate curls for a fresh finish.