# What You'll Need:
→ Vanilla cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Strawberry layer
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
→ Whipped cream
12 - 2 cups heavy whipping cream, chilled
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# Method:
01 - Position a rack in the center of the oven and preheat to 350°F. Grease and flour a 9x9-inch baking pan, tapping out excess flour.
02 - In a large bowl, beat the softened butter and 1 cup granulated sugar until pale and fluffy, about 2–3 minutes with an electric mixer.
03 - Add the eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract until combined.
04 - Whisk together the flour, baking powder, and salt in a separate bowl to ensure even distribution.
05 - Add the dry ingredients to the wet mixture in three additions, alternating with the milk and stirring until just combined; avoid overmixing.
06 - Pour batter into the prepared pan and bake 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely, then cut into 1-inch cubes.
07 - While the cake bakes, toss the sliced strawberries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Let stand at room temperature for at least 20 minutes so the berries release their juices.
08 - Beat the chilled heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla on medium-high speed until soft peaks form; avoid whipping to stiff peaks to keep the cream light for layering.
09 - In individual glasses or a large trifle dish, layer a third of the cubed cake, a third of the macerated strawberries with their juices, and a third of the whipped cream. Repeat to create three layers, finishing with whipped cream and a few strawberry slices for garnish.
10 - Serve immediately for maximum texture contrast, or chill up to 2 hours to allow flavors to meld; if chilling longer, cover loosely to preserve whipped cream volume.
