Ingredients
Equipment
Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds to ensure the cakes release perfectly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Make the Cake Batter: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: Turn the mixer to low speed. Alternate adding the dry flour mixture and the whole milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix the batter.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
- Macerate the Strawberries: While the cakes cool, toss the sliced strawberries with 3 tablespoons of granulated sugar and the fresh lemon juice in a medium bowl. Let them sit at room temperature for 30 minutes so they release their natural juices.
- Make the Frosting: In a chilled mixing bowl, gently beat the cold mascarpone cheese, powdered sugar, and vanilla extract until smooth. Slowly pour in the cold heavy whipping cream while continuing to beat on medium speed. Gradually increase the speed to high and whip until stiff, spreadable peaks form.
- Assemble the Cake: Place one completely cooled cake layer on a serving plate. Spoon half of the macerated strawberries (leaving the excess juice in the bowl) evenly over the cake. Top with a generous layer of the whipped cream frosting. Add the second cake layer and repeat with the remaining strawberries and another layer of cream.
- Frost and Garnish: Top with the final cake layer. Frost the entire outside and top of the cake with the remaining stabilized whipped cream. Garnish the top of the cake with the reserved whole or halved fresh strawberries. Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
Stabilizing the Cream: Using mascarpone cheese is the absolute best trick for making a whipped cream frosting that actually holds its shape between cake layers. It provides structure without adding an overpowering cream cheese flavor.
Drain the Berries: When spooning the macerated strawberries onto the cake layers, use a slotted spoon to leave the excess liquid behind in the bowl. If you add all the liquid, it will soak into the cake and cause your layers to slide apart.
Make-Ahead Tips: You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store them in the refrigerator. The assembled cake should be kept refrigerated and is best enjoyed within 2 days.
Drain the Berries: When spooning the macerated strawberries onto the cake layers, use a slotted spoon to leave the excess liquid behind in the bowl. If you add all the liquid, it will soak into the cake and cause your layers to slide apart.
Make-Ahead Tips: You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store them in the refrigerator. The assembled cake should be kept refrigerated and is best enjoyed within 2 days.