Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 3 lbs (1.36kg) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 3 cups (710ml) heavy whipping cream, ice cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla extract.
  3. Alternately add the flour, baking powder, and salt, and the milk to the butter mixture, mixing until just combined.
  4. Pour batter into the prepared pan and bake for 20–25 minutes until edges pull away and a toothpick comes out clean. Let cake cool completely in the pan.
  5. Combine sliced strawberries, sugar, lemon juice, and cinnamon in a large bowl. Let sit at room temperature for at least 30 minutes to macerate, then store in the fridge until assembly.
  6. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Spread the macerated strawberries over the cooled cake, then top with a layer of whipped cream.