Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 large eggs at room temperature <---- very important
  • 1-1/4 cups sugar
  • 1 clamshell fresh strawberries (, halved)
  • 1 can ((21-oz.) Strawberry Pie Filling (I used Lucky Leaf))
  • 2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon pure vanilla extract

Instruction

  • Preheat oven to 350.
  • Set oven rack in the middle.
  • Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
  • In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
  • Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
  • Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
  • In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
  • With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding to the mixer); mix until well incorporated.
  • Turn off mixer and gently fold in the flour mixture.
  • Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  • Remove from oven and set pans on a cooling rack.
  • Snap open the springform pans and turn our the cakes; let completely cool.
  • In the meantime, prepare the frosting.
  • In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
  • Cover and chill in the refrigerator for 30 minutes.
  • When chilled, beat the mixture until stiff peaks form.
  • When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
  • Spread half of the whipped frosting over 1 of the thinner cake layers.
  • Add the thin cake layer over the whipped frosting.
  • Spread the strawberry pie filling over the cake.
  • Top with the last cake layer.
  • Spread the rest of the whipped frosting over the cake.
  • Top with fresh strawberries.
  • Chill cake for 1 hour.
  • Serve.