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1
Preheat the oven to 350F/175C/Gas 4, and grease and line two 8-inch cake pans.
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2
Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well after each addition.
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3
Mix the milk and vanilla extract together in a liquid measuring cup. Sieve or whisk the flour and baking powder together in a bowl. Then, pour the flour and milk mixtures into the creamed mixture, alternating and ending with the flour. Mix the batter completely until smooth and combined.
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4
Divide the mix evenly between the two baking tins (or you can pour it all into one pan and separate it with a knife if you have a steady hand. I used two pans) and place in the oven for 25 minutes or until a skewer inserted into the center of the cake comes out clean.
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5
Allow the cake to cool slightly for about 10 minutes before turning out onto a wire rack to cool completely.
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6
While the cakes are cooling, place the whisk and bowl for the filling in the freezer!
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7
Filling and Topping:
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8
When both cake layers are completely cooled, make the strawberry filling. Place the cut strawberries in a medium sauce pan along with the sugar, cornstarch, and lemon juice. Heat to boiling and then remove the pan from the heat. With a potato masher or fork, mash the strawberries into smaller chunks. Allow the filling to cool while making whipped cream.
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9
With the cold whisk and bowl, whip the cream until soft peaks form. Add in the sugar and CLEAR vanilla extract. [If you don't have clear vanilla extract, you could omit it or use the dark variety. Just know that it will change the color of the whipped cream.]
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10
Assembly:
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11
If the cake layers have a peak in the middle make sure to slice it off so you are left with perfectly flat layers. Place one layer face down on a cake stand and dollop with half the cooled strawberry puree. Then, add about a fourth to a third of the whipped cream, spread evenly. Carefully place the second cake layer on top and add the remaining strawberry puree. To avoid making the mess that I made, place the layers in the freezer for 30 minutes. After that time, add the remaining whipped cream generously. Feel free to garnish your cake with more hulled strawberries.
