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1
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
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2
Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl.
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3
Lightly whisk in the butter, egg, milk, and vanilla, just until smooth.
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4
Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
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5
Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
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6
For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake.
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7
Hull and thinly slice the rest of the berries and toss with the granulated sugar.
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8
Set aside.
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9
Whip the cream with the confectioners' sugar and vanilla to soft peaks.
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10
Refrigerate until ready to use.
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11
To assemble the cake: Cut the cake in half horizontally with a serrated knife.
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12
Place the bottom layer cut side up on a cake stand or serving plate.
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13
Drizzle the juices from the sliced berries over the cut sides of both halves.
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14
Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer.
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15
Top with the other piece of cake, cut side down.
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16
Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
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17
Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally.
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18
Just before you reach the middle of the cake, give it a quarter turn.
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19
Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry.
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20
Saw completely through the cake's center and separate the layers.
