Ingredients:

  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar (for cake)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups fresh strawberries, sliced
  • 1/3 cup granulated sugar (for maceration)
  • 1 teaspoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar

Instructions:

  1. Slice the 4 cups of fresh strawberries and toss them in a bowl with 1/3 cup granulated sugar and 1 teaspoon of lemon juice. Allow the mixture to sit for 30 minutes. This creates an intense berry syrup.
  2. Preheat oven to 350°F (175°C). Cream together the softened butter and 1 1/4 cups granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients alternately with the buttermilk to the wet ingredients, mixing until just combined. Divide batter evenly between two prepared 8-inch round cake pans. Bake for 20 minutes, or until a toothpick comes out clean. Let cool completely.
  4. Whip the 2 cups of heavy whipping cream with the 1/3 cup powdered sugar until stiff peaks form. (For maximum stability, ensure all tools are chilled and consider adding a stabilizing agent like cream cheese or gelatin, as mentioned in the notes).
  5. Place one cooled cake layer on a serving plate. Separate the macerated strawberries from their syrup. Brush the first cake layer generously with half of the syrup. Top with half of the stabilized whipped cream and half of the strawberries. Place the second cake layer on top. Brush with remaining syrup. Frost the top and sides with the remaining whipped cream and decorate with the remaining strawberries.