Ingredients:

  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened and cubed
  • 3 large eggs
  • 1 cup full-fat sour cream
  • 0.5 cup whole milk
  • 2 tsp pure vanilla extract
  • 2 lbs fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
  2. Combine cake flour, granulated sugar, baking powder, and salt in a mixer. Add cubed butter and mix on low until the texture resembles coarse sand.
  3. Whisk eggs, sour cream, milk, and vanilla extract together, then slowly pour into the flour mixture, beating on medium until smooth.
  4. Divide batter evenly between pans and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  5. Toss sliced strawberries with sugar, lemon juice, and vanilla extract. Let sit for at least 30 minutes.
  6. Use a fine-mesh strainer to separate the berries from the excess syrup to prevent the cake from becoming soggy.
  7. Whip ice-cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Place the first cake layer on a plate and pipe a thick dam of whipped cream around the outer edge.
  9. Fill the center of the cream dam with a generous layer of drained strawberries.
  10. Top with the second cake layer and finish with remaining whipped cream.