# What You'll Need:
→ Vanilla cake
01 - 1 1/2 cups all-purpose flour, spooned and leveled
02 - 1 cup granulated sugar
03 - 1/2 cup (1 stick) unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1 teaspoon pure 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, well chilled
13 - 1/4 cup powdered sugar
14 - 1 teaspoon pure vanilla extract
# How-To Steps:
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 until pale and fluffy, about 2–3 minutes.
03 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
04 - Whisk together the flour, baking powder and salt in a separate bowl to ensure even distribution.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix until just combined.
06 - Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, then cut the cake into 1-inch cubes.
07 - Combine the sliced strawberries, granulated sugar and lemon juice in a bowl, toss to coat and let sit at least 20 minutes to release juices.
08 - Using an electric mixer, beat the chilled heavy cream with the powdered sugar and vanilla until soft peaks form; take care not to overwhip.
09 - In individual glasses or a large serving vessel, layer cubed cake, macerated strawberries with their juices and whipped cream. Repeat to desired height and finish with a dollop of cream and a few strawberry slices.
10 - Serve immediately or cover and chill up to 2 hours to allow flavors to meld; bring to cool serving temperature before presenting.
