Ingredients:

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups strawberries, finely diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz mascarpone cheese, cold

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together cake flour, baking powder, and salt in a bowl.
  3. Beat softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the flour mixture and milk in three alternating parts (flour, then milk, then flour), mixing on low until just combined.
  6. Divide batter evenly between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
  7. Combine diced strawberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat.
  8. Mix cornstarch with water to create a slurry and stir into the simmering strawberries until thickened. Remove from heat and cool.
  9. In a chilled bowl, beat heavy whipping cream, powdered sugar, vanilla extract, and mascarpone cheese until stiff peaks form.
  10. Place one cake layer on a plate, spread a layer of stabilized whipped cream, top with the strawberry reduction, and another layer of cream.
  11. Top with the second cake layer and frost the top and sides with the remaining cream.
  12. Chill the cake for 2 hours to ensure structural integrity before serving.