Strawberry Shortcake Cake

Preheat the oven to 350F/175C/Gas 4, and grease and line two 8-inch cake pans.

Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well after each addition.

Mix the milk and vanilla extract together in a liquid measuring cup. Sieve or whisk the flour and baking powder together in a bowl. Then, pour the flour and milk mixtures into the creamed mixture, alternating and ending with the flour. Mix the batter completely until smooth and combined.

Divide the mix evenly between the two baking tins (or you can pour it all into one pan and separate it with a knife if you have a steady hand. I used two pans) and place in the oven for 25 minutes or until a skewer inserted into the center of the cake comes out clean.

Allow the cake to cool slightly for about 10 minutes before turning out onto a wire rack to cool completely.

While the cakes are cooling, place the whisk and bowl for the filling in the freezer!

Filling and Topping:
When both cake layers are completely cooled, make the strawberry filling. Place the cut strawberries in a medium sauce pan along with the sugar, cornstarch, and lemon juice. Heat to boiling and then remove the pan from the heat. With a potato masher or fork, mash the strawberries into smaller chunks. Allow the filling to cool while making whipped cream.

With the cold whisk and bowl, whip the cream until soft peaks form. Add in the sugar and CLEAR vanilla extract. [If you don’t have clear vanilla extract, you could omit it or use the dark variety. Just know that it will change the color of the whipped cream.]

Assembly:
If the cake layers have a peak in the middle make sure to slice it off so you are left with perfectly flat layers. Place one layer face down on a cake stand and dollop with half the cooled strawberry purée. Then, add about a fourth to a third of the whipped cream, spread evenly. Carefully place the second cake layer on top and add the remaining strawberry purée. To avoid making the mess that I made, place the layers in the freezer for 30 minutes. After that time, add the remaining whipped cream generously. Feel free to garnish your cake with more hulled strawberries.