Ingredients

For the Cake:

250 g (2 cups) plain/all-purpose flour
250 g (1 ¼ cup) caster sugar (superfine sugar)
1 level tbsp cornflour (cornstarch), or substitute with flour
2 level tsp baking powder
115 g (½ cup) softened unsalted butter or margarine such as Stork
2 large eggs
120 ml (½ cup) semi-skimmed or skimmed milk
1 tbsp lemon juice, or substitute with more milk
2 tsp vanilla extract or vanilla bean paste

For the Whipped Cream:

500 g (2 cups) cold double/heavy cream
115 g (½ cup) full-fat cream cheese or mascarpone
80 g (⅔ cup) icing sugar (powdered sugar)
1 tsp vanilla bean paste or vanilla extract

For the Strawberries:

320 g (2 ½ cups) strawberries, sliced into small chunks
50 g (¼ cup) granulated sugar
1 tbsp lemon juice
1 tsp vanilla bean paste or vanilla extract

Filling and Decoration:

130 g (1 cup) strawberry jam, or more as needed
Fresh strawberries, whole and halved
Icing sugar, to dust

Instructions

Step 1: Preheat the oven to 160°C (320°F). Mist an 8 inch deep cake pan with cake release spray and line the bottom with parchment paper.

Step 2: Sift the flour, cornflour, and baking powder into a mixing bowl. Add the caster sugar, softened butter, eggs, milk, lemon juice, and vanilla. Beat using an electric hand mixer or stand mixer until the batter is completely smooth.

Step 3: Spoon the batter into the prepared cake pan, level the surface, and bake until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 4: Using a cake leveler, slice the cooled cake horizontally into two layers. Brush away any crumbs gently.

Step 5: Place the sliced strawberries in a bowl. Add granulated sugar, lemon juice, and vanilla, then mix well. Let them sit for 10-20 minutes to release their juices. Strain the strawberries, reserving the juice, and brush the juice over both cake layers.

Step 6: For the whipped cream, place cold cream, icing sugar, vanilla, and softened cream cheese in a mixing bowl. Whisk on medium-low speed until the cream forms soft peaks. Be careful not to over-whip to avoid graininess.

Step 7: To assemble, pipe a ring of whipped cream around the edge of the bottom cake layer. Fill the center with strawberry jam and some of the sliced strawberries. Cover with a layer of cream and a few more sliced strawberries.

Step 8: Place the second cake layer on top and press down gently. Spread whipped cream over the top of the cake, pile with the remaining sliced strawberries, and decorate with whole and halved fresh strawberries. Spoon some jam over the top, letting it drip down the sides.

Step 9: Serve immediately or chill in the fridge for an hour to firm up, which makes slicing easier. Enjoy on the day of assembly for the best freshness.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness.

Substitute mascarpone for cream cheese in the whipped cream for a richer texture.

If you prefer a lighter cake, swap half the butter for applesauce or yogurt.

For added flavor, brush cake layers with a splash of strawberry liqueur or lemon syrup before assembling.

FAQs

Can I make this cake in advance?

You can prepare the cake layers and preserve them tightly wrapped in the fridge for up to two days. Assemble the cake the day you plan to serve it to keep the whipped cream fresh and prevent the strawberries from sogging the cake.

What can I use if I don’t have cornflour (cornstarch)?

Cornflour helps keep the cake light, but you can substitute the same amount with plain flour if needed. The texture may be slightly denser but still delicious.