Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (10g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened and cubed
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) vanilla bean paste
  • 2 cups (480ml) heavy whipping cream, ice cold
  • 0.5 cup (115g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) mascarpone cheese, softened

Instructions:

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Combine flour, sugar, baking powder, and salt in a mixer. Add cubed butter and mix on low until the texture resembles coarse sand.
  3. Slowly incorporate eggs one by one, then stir in milk and vanilla extract, mixing only until smooth.
  4. Divide batter evenly between the three pans and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  5. Prepare strawberry filling by tossing sliced strawberries with sugar, lemon juice, and vanilla bean paste; let macerate.
  6. Prepare stabilized cream by whipping heavy cream, powdered sugar, vanilla extract, and softened mascarpone cheese until stiff peaks form.
  7. Assemble the cake by layering sponge, stabilized whipped cream, and macerated strawberries.
  8. Chill the assembled cake in the refrigerator for 2 hours to ensure structural stability before slicing.