Ingredients
2 1/2 cups all-purpose flour
2 cups granulated sugar
3 1/4 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
4 large eggs
2 tablespoons non-alcoholic vanilla extract
1/2 cup milk
6 cups fresh strawberries, sliced
3/4 cup granulated sugar for maceration
2 tablespoons lemon zest
2 tablespoons lemon juice
3 cups heavy cream
1/2 cup confectioners’ sugar
8 ounces cream cheese, softened
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, combine flour, sugar, baking powder, and salt
Add softened butter and use a stand mixer to cream until fluffy
Incorporate eggs, one at a time, mixing until fully emulsified
Blend in non-alcoholic vanilla extract and 1/2 cup milk
Pour batter into three 8-inch round pans lined with parchment paper
Bake until golden brown and toothpick comes out clean (25-30 minutes)
Cool completely before assembling
To make strawberry filling: toss strawberries with sugar, lemon zest, and juice; macerate for 1 hour
Whip cream with confectioners’ sugar and vanilla until stiff peaks form
Beat cream cheese until smooth, then gently fold into 1/2 of the whipped cream
Layer cake with remaining whipped cream and macerated strawberries
Finish with cream cheese-whipped cream mixture and refrigerate 1 hour before serving
Notes
Use cake flour for an even lighter texture
Room temperature eggs ensure smoother batter
Milk can be substituted with non-dairy milk
Freezing strawberries slightly enhances texture in filling
Stack and chill for 2-4 hours for perfect layer adhesion
- Prep Time: 45
- Cook Time: 30
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450
- Sugar: 48g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg