Strawberry Shortcake Layer Cake

Steps

1. Preheat the oven to 175°C (350°F). Lightly grease two 20 cm (8-inch) round cake pans, line the bottoms with parchment paper, and grease the parchment.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined and lump-free.
3. In a large mixing bowl, beat the unsalted butter at 20–22°C with 220 g of the granulated sugar for 3–4 minutes, until very pale, creamy, and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl so the batter stays smooth and homogeneous.
5. Add 10 ml of the vanilla extract and mix until fully incorporated. The mixture should look thick, glossy, and lightly aerated.
6. Add one-third of the dry ingredients to the butter mixture and mix on low just until incorporated. Add half of the whole milk at 20–22°C and mix briefly. Repeat, finishing with the last third of the dry ingredients, mixing only until a smooth, thick batter forms. Do not overmix to keep the crumb soft and tender.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula so the layers bake level and even.
8. Bake for 22–26 minutes, until the tops are lightly golden, the edges look set and just begin to pull from the pan, the centers spring back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
9. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack. Peel off the parchment and cool completely to 20–22°C so the whipped cream will not melt.
10. While the cakes cool, hull and slice the strawberries. In a bowl, combine the sliced strawberries with the remaining 40 g granulated sugar and the lemon juice. Toss well and let sit for 15–20 minutes until the berries are glossy, juicy, and lightly softened.
11. For the whipped cream, place the heavy cream in a chilled mixing bowl. Add the powdered sugar and the remaining 5 ml vanilla extract. Beat on medium-high speed until the cream forms soft to medium-firm peaks that hold their shape but still look smooth, billowy, and spreadable. Do not overbeat.
12. To assemble, place one completely cooled cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then spoon about half of the macerated strawberries (draining off excess liquid) in an even layer. Top carefully with the second cake layer.
13. Spread more whipped cream over the top and, if desired, the sides of the cake, creating soft swirls. Pile the remaining strawberries and a little of their syrup on top. The finished cake should have tender, fluffy, moist layers, juicy strawberry filling, and a light, creamy whipped topping with a fresh, fruity appearance.