# What You Need:
→ Vanilla cake
01 - All-purpose flour — 1 1/2 cups
02 - Granulated sugar — 1 cup
03 - Unsalted butter, softened — 1/2 cup
04 - Large eggs — 2
05 - Whole milk — 1/2 cup
06 - Baking powder — 1 1/2 teaspoons
07 - Salt — 1/4 teaspoon
08 - Vanilla extract — 1 teaspoon
→ Strawberries
09 - Fresh strawberries, hulled and sliced — 1 1/2 pounds
10 - Granulated sugar — 1/4 cup
11 - Fresh lemon juice — 1 tablespoon
→ Whipped cream
12 - Heavy whipping cream, chilled — 2 cups
13 - Powdered sugar — 1/4 cup
14 - Vanilla extract — 1 teaspoon
# How-To:
01 - Preheat the oven to 350°F. Grease and lightly flour a 9 x 9-inch baking pan and set aside.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy. Add eggs one at a time, mixing after each addition, then incorporate the vanilla extract.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
04 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Stir just until combined; do not overmix.
05 - Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. Once cool, cut the cake into 1-inch cubes.
06 - Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently to coat and allow to macerate at room temperature for at least 20 minutes so the juices develop.
07 - With chilled beaters, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until assembly.
08 - In individual glasses or a serving dish, layer cubed cake, a portion of macerated strawberries with their juices, and a dollop of whipped cream. Repeat to create two or three layers, finishing with whipped cream and a few strawberry slices for garnish.
09 - Serve immediately for maximum texture contrast, or chill for up to 2 hours to allow flavors to meld. If chilled longer, expect the cake to soften further.
