# Components:
→ For the Vanilla Cake
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup (120 ml) whole milk
06 - 1 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract
→ For the Strawberries
09 - 1 1/2 lbs (700 g) fresh strawberries, hulled and sliced
10 - 1/4 cup (50 g) granulated sugar
11 - 1 tbsp lemon juice
→ For the Whipped Cream
12 - 2 cups (480 ml) heavy whipping cream, chilled
13 - 1/4 cup (30 g) powdered sugar
14 - 1 tsp vanilla extract
# Method:
01 - Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch (23x23 cm) baking pan.
02 - In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Mix until just combined.
05 - Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely, then cut cake into 1-inch cubes.
06 - While the cake bakes, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat and let macerate for at least 20 minutes until juicy.
07 - For the whipped cream, beat the chilled cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
08 - To assemble: In individual glasses or a large trifle dish, layer cubed cake, strawberries (with juices), and whipped cream. Repeat layers, finishing with whipped cream and a few strawberry slices on top.
09 - Serve immediately, or chill for up to 2 hours before serving.
