# What You’ll Need:
→ Cake
01 - 250 g all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 115 g unsalted butter, softened
06 - 200 g granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 tablespoon pure vanilla extract
09 - 240 ml buttermilk, at room temperature
→ Strawberry Topping
10 - 680 g fresh strawberries, hulled and sliced
11 - 65 g granulated sugar
12 - 1 teaspoon lemon juice
→ Whipped Cream
13 - 480 ml cold heavy whipping cream
14 - 30 g powdered sugar
15 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 175°C. Grease and line a 23x33 cm baking pan with parchment paper.
02 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk. Begin and end with dry ingredients, mixing just until combined after each addition.
06 - Pour the batter into the prepared pan and smooth the surface. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
07 - While the cake cools, toss sliced strawberries with granulated sugar and lemon juice in a bowl. Let them sit for at least 20 minutes to release their juices.
08 - In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
09 - Once the cake is fully cooled, evenly spread whipped cream over the surface. Spoon the macerated strawberries and their juices over the whipped cream just before serving.
