Ingredients

• 2 cup all-purpose flour
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, large
• 1 teaspoon vanilla extract
• 0.75 cup whole milk
• 1.5 pound fresh strawberries
• 0.33 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cup heavy whipping cream, cold
• 3 tablespoon powdered sugar
• 0.5 teaspoon vanilla extract

Steps

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and 1 cup granulated sugar with a mixer on medium speed for 3-4 minutes until light and fluffy, scraping down the bowl occasionally.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in 1 teaspoon vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix on low speed just until combined after each addition; do not overmix.
6. Divide batter evenly between the two prepared cake pans. Smooth the tops with an offset spatula.
7. Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be light golden brown.
8. Cool cakes in pans for 15 minutes, then turn out onto wire cooling racks and cool completely, about 45 minutes.
9. While cakes cool, prepare the strawberry compote: hull and slice 1 pound of fresh strawberries. Add to a medium saucepan with 1/3 cup sugar and 1 tablespoon lemon juice.
10. Cook the strawberry mixture over medium heat for 8-10 minutes, stirring occasionally, until the strawberries soften and release their juices. The mixture should thicken slightly. Remove from heat and cool to room temperature.
11. Slice the remaining fresh strawberries (about 0.5 pound) into thin pieces and set aside for layering.
12. In a chilled bowl, beat the cold heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract on medium-high speed for 2-3 minutes until stiff peaks form. Do not overmix or the cream will turn to butter.
13. Place the first cake layer on a serving plate. Spread a thin layer of whipped cream over the cake (about 1/2 cup), then arrange half of the sliced strawberries over the cream.
14. Spoon half of the strawberry compote over the berries, then top with another 1/2 cup of whipped cream.
15. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
16. Arrange the remaining fresh strawberry slices on top of the cake in a decorative pattern. Drizzle any remaining strawberry compote over the top for garnish.
17. Refrigerate the cake for at least 30 minutes before serving to allow the layers to set and the flavors to meld.