Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit and prepare three round cake pans with butter and parchment paper.
- Sift the cake flour, baking powder, and salt together into a medium bowl.
- Whip the room temperature eggs and one cup of granulated sugar in a stand mixer on high speed until pale and tripled in volume.
- Fold the sifted flour mixture gently into the beaten eggs in three additions using a rubber spatula.
- Divide the batter evenly among the prepared pans and bake for twenty-five to thirty minutes until a toothpick comes out clean.
- Toss the sliced strawberries with the remaining half cup of granulated sugar and let them sit at room temperature for thirty minutes.
- Whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until firm peaks form.
- Place one cooled cake layer on a plate, spread with whipped cream, top with macerated berries, and repeat with remaining layers.
Nutrition
Notes
Keep refrigerated until right before serving. The whipped cream will hold up best if stabilized with a little gelatin or pudding mix, but plain heavy cream works if served quickly.