Ingredients:

  • 2 lbs (900 g) Fresh Strawberries, hulled and thinly sliced
  • 1/3 cup (65 g) Granulated Sugar (for strawberries)
  • 1 tsp (5 ml) Lemon Juice
  • 3 cups (360 g) All-Purpose Flour, sifted
  • 1 Tbsp (15 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, softened to room temperature
  • 1 3/4 cups (350 g) Granulated Sugar (for cake)
  • 4 large Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract (for cake)
  • 1 cup (240 ml) Buttermilk, room temperature
  • 3 Tbsp (45 ml) Cold Water
  • 1 Tbsp (10 g) Unflavored Gelatin Powder
  • 4 cups (960 ml) Heavy Whipping Cream, chilled
  • 1/2 cup (60 g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract (for cream)

Instructions:

  1. Stage 1: The Strawberries. Combine the sliced strawberries, 1/3 cup sugar, and lemon juice in a medium bowl. Gently toss to coat. Cover and refrigerate for 45–60 minutes to macerate and create a rich syrup. Drain the strawberries, reserving the syrup (this syrup will be used to moisten the cake layers).
  2. Stage 2: The Sponge Cake. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper rounds. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  3. Cream the softened butter and 1 3/4 cups granulated sugar in a stand mixer on medium-high speed until light, pale, and fluffy (3–5 minutes). Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  4. Reduce speed to low. Add the dry ingredient mixture in three parts, alternating with the buttermilk in two parts (starting and ending with dry ingredients). Mix only until just combined—do not overmix.
  5. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. The cakes must be completely cold before assembly.
  6. Stage 3: Stabilized Whipped Cream. Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for 5 minutes until it blooms (thickens). Microwave the bloomed gelatin for 5–10 seconds until it turns clear and liquid, then set aside to cool slightly (must be lukewarm).
  7. In a very cold bowl, whip the heavy cream, powdered sugar, and 1 tsp vanilla extract on high speed until soft peaks form. While the mixer is running on medium speed, slowly drizzle the lukewarm liquid gelatin into the whipped cream. Increase speed to high and whip until stiff, stable peaks form.
  8. Stage 4: Assembly. Level the tops of the two cooled cakes (and slice each layer horizontally to create four thinner layers, if desired). Place the first layer on your serving plate. Brush generously with the reserved strawberry syrup.
  9. Spread a thick layer of whipped cream over the syrup-soaked cake, and scatter a generous portion of the drained strawberries over the cream. Repeat this layering process with the remaining cake layers, syrup, cream, and strawberries.
  10. Use the remaining whipped cream to frost the top and sides of the cake smoothly. Refrigerate the finished cake for at least 1 hour to allow the stabilized cream to set completely before slicing and serving.