Ingredients:

  • 2 ¼ cups All-Purpose Flour (Sifted)
  • 1 ½ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Salt
  • 1 cup Unsalted Butter (softened)
  • 4 Large Eggs (Room temperature)
  • 1 cup Whole Milk (Room temperature)
  • 2 tsp Pure Vanilla Extract
  • 1 lb Fresh Strawberries (hulled and quartered)
  • ½ cup Granulated Sugar (for jam)
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 packet Low-sugar Pectin (optional)
  • ½ cup Unsalted Butter (for frosting, softened)
  • 8 oz Cream Cheese (full fat, cold, cubed)
  • 4 cups Powdered Sugar (Icing Sugar, sifted)
  • 1 tsp Pure Vanilla Extract (for frosting)
  • 2 Tbsp Heavy Cream (cold, optional)
  • 1 cup fresh, hulled strawberries (for decoration)

Instructions:

  1. Phase 1: The Jam Filling. Combine quartered strawberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, mashing slightly.
  2. Cook, stirring occasionally, for 10–15 minutes until slightly thickened. If using pectin, stir it in during the last minute as per package directions. Cool the jam completely; transfer to the fridge to firm up.
  3. Phase 2: The Vanilla Sponge. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch pans with parchment paper.
  4. Sift dry ingredients (flour, baking powder, salt) into a bowl. Set aside.
  5. Cream the softened butter and sugar in a mixer until light and fluffy (3–4 minutes).
  6. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla.
  7. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix!
  8. Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Phase 3: The Frosting & Assembly. Make Frosting: Beat the softened butter until creamy. Gradually add the cold cream cheese, beating until just smooth. Slowly incorporate the sifted powdered sugar and vanilla until fluffy. Add heavy cream if the frosting is too stiff.
  10. Level the cooled cake layers using a serrated knife, if necessary.
  11. Place the first layer on your serving plate. Pipe a dam (a small border) of frosting around the edge to contain the filling.
  12. Spread the cooled strawberry jam evenly inside the frosting dam.
  13. Top with the second cake layer. Apply a thin 'crumb coat' of frosting all over the exterior and chill for 15 minutes to set.
  14. Apply the final, generous layer of frosting and decorate the top edge with the reserved fresh strawberry halves.