Ingredients
Method
- Preheat oven to 350°F (175°C). Line 9-inch round pan with parchment paper
- Whisk flour, cornstarch, baking powder, and salt until combined
- Add softened butter using stand mixer or hand mixer until crumbly (2 minutes)
- Beat eggs, add sugar and vanilla. Whisk until glossy (3 minutes)
- Gradually mix wet ingredients into dry mixture until smooth batter forms
- Spread batter in prepared pan. Bake 23-25 minutes until golden and toothpick-clean
- Cool on wire rack for 15 minutes, then unmold and slice into three equal layers
- In separate bowl, whip heavy cream with ¼ cup confectioners' sugar and vanilla until stiff peaks form
- Hull and rinse strawberries. Toss with 2 tbsp confectioners' sugar and 1 tbsp lemon juice
- To assemble, use three cake layers, fresh strawberries, and whipped cream, dusting top with additional sugar
- Serve immediately or refrigerate briefly before serving
Nutrition
Notes
Ensure cake is completely cooled before slicing layers to maintain structure
Optional strawberry glaze (2 tbsp sugar + 1 tbsp lemon juice mixed into strawberries) helps bind layers
Adjust confectioners' sugar in whipped cream based on sweetness preference
Halal alternative: Verify butter and vanilla are non-alcoholic
Storage: Refrigerate leftovers in airtight container for up to 3 days
Optional strawberry glaze (2 tbsp sugar + 1 tbsp lemon juice mixed into strawberries) helps bind layers
Adjust confectioners' sugar in whipped cream based on sweetness preference
Halal alternative: Verify butter and vanilla are non-alcoholic
Storage: Refrigerate leftovers in airtight container for up to 3 days