Instructions

Make the vanilla cake:

• 1

  Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.

• 2

  In a bowl, whisk together flour, baking powder, and salt. Set aside.

• 3

  In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.

• 4

  Beat in eggs one at a time, then add vanilla extract.

• 5

  Add flour mixture in three parts, alternating with the milk, beginning and ending with flour.

• 6

  Divide batter evenly among pans. Bake for 25-30 minutes, or until a toothpick comes out clean.

• 7

  Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the strawberry filling:

• 1

  In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften.

• 2

  Mix cornstarch with water and stir into berries. Cook until thickened, about 2-3 minutes. Cool completely.

Make the vanilla buttercream:

• 1

  Beat butter until creamy. Gradually add powdered sugar.

• 2

  Add vanilla, salt, and cream, beating until fluffy and spreadable.

Assemble the cake:

• 1

  Place one cake layer on a plate. Spread half the strawberry filling over the top.

• 2

  Add second layer and repeat with remaining filling.

• 3

  Top with final cake layer and frost the entire cake with vanilla buttercream.

• 4

  Chill for 30 minutes before slicing for best results.