Ingredients:

  • 2 ¼ cups (280g) cake flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (8g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, room temperature and cubed
  • 3 large (150g) eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 3 tbsp (36g) honey
  • 1 tsp (5ml) lemon juice
  • ½ tsp (1g) vanilla bean paste
  • 2 cups (480ml) heavy whipping cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (15g) instant vanilla pudding mix

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. In the mixer bowl, combine cake flour, granulated sugar, baking powder, and salt.
  3. Add cubed butter and mix on low until the texture resembles coarse sand.
  4. Whisk eggs, buttermilk, and vanilla extract together, then pour into the flour mixture.
  5. Beat on medium-high for 60 seconds until the batter is smooth and pale.
  6. Divide batter evenly between pans; bake for 20-25 minutes until a toothpick comes out clean and the edges just begin to pull away from the pan.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. In a medium bowl, toss sliced strawberries with honey, lemon juice, and vanilla bean paste. Cover and refrigerate for at least 30 minutes.
  9. Pour chilled heavy cream, powdered sugar, vanilla extract, and pudding mix into a cold bowl. Whip on medium-high speed until stiff peaks form.
  10. Place the first cake layer on a plate, spread a layer of whipped cream, and top with macerated strawberries. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.