# What You'll Need:
→ Vanilla cake
01 - All-purpose flour — 1 1/2 cups
02 - Granulated sugar — 1 cup
03 - Unsalted butter, softened — 1/2 cup
04 - Large eggs — 2
05 - Whole milk — 1/2 cup
06 - Baking powder — 1 1/2 teaspoons
07 - Salt — 1/4 teaspoon
08 - Vanilla extract — 1 teaspoon
→ Strawberries
09 - Fresh strawberries, hulled and sliced — 1 1/2 pounds
10 - Granulated sugar — 1/4 cup
11 - Lemon juice — 1 tablespoon
→ Whipped cream
12 - Heavy whipping cream, chilled — 2 cups
13 - Powdered sugar — 1/4 cup
14 - Vanilla extract — 1 teaspoon
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9 x 9-inch baking pan and set aside.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
03 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
04 - Whisk the flour, baking powder and salt together in a separate bowl so the leavening is evenly distributed.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix until just combined.
06 - Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then cut the cake into 1-inch cubes.
07 - Toss the sliced strawberries with the sugar and lemon juice in a bowl. Let sit at room temperature for at least 20 minutes, stirring occasionally so the berries release their juices.
08 - Using a chilled bowl and whisk or electric mixer, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form; take care not to overbeat.
09 - In individual glasses or a trifle dish, layer cubed cake, macerated strawberries with their juices, and whipped cream. Repeat to create three layers if space allows, finishing with whipped cream and a few strawberry slices.
10 - Serve immediately for best texture, or chill up to 2 hours to meld flavors and firm the cream before serving.
