# What You Need:
→ Vanilla cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
→ Whipped cream
12 - 2 cups heavy whipping cream, chilled
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# Steps:
01 - Preheat the oven to 350°F. Grease and lightly flour a 9x9-inch baking pan.
02 - In a large bowl, cream the butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating after each addition, then fold in 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 mixture to the butter mixture in three additions, alternating with the milk, mixing just until combined to avoid overworking the batter.
05 - Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. Cut the cooled cake into 1-inch cubes.
06 - While the cake bakes, combine the sliced strawberries, granulated sugar and lemon juice in a bowl. Toss to coat and let macerate for at least 20 minutes so the berries release their juices.
07 - Using an electric mixer, whip the chilled heavy cream with the powdered sugar and vanilla until soft peaks form. Keep chilled until assembly.
08 - In individual serving glasses or a trifle dish, layer cake cubes, macerated strawberries with their juices and whipped cream. Repeat layers, finishing with a final dollop of whipped cream and a few strawberry slices.
09 - Serve immediately for the freshest texture, or refrigerate up to 2 hours before serving. Garnish with mint leaves or a splash of liqueur if desired.
