Vanilla cake with strawberries and cream

Ingredients:

Cake

• 5 tbsp melted unsalted butter, plus extra for greasing the pan
• 1 and 1/3 cups premium flour + extra for dusting
• 1 and 1/4 cups granulated sugar
• 1 and 1/4 teaspoons baking powder
• 0.5 tsp salt
• 1.5 tsp vanilla paste (or seeds from half a vanilla pod)
• 2 large eggs at room temperature
• 3/4 cup whole milk at room temperature
• 0.5 tsp finely grated lemon zest

Fillings and toppings

• 1.5 l strawberries, peeled
• 1 tbsp. strawberry jam
• 1 tbsp. water
• 3 tablespoons powdered sugar
• 1 tbsp. freshly squeezed lemon juice
• 1.5 cups chilled heavy cream
• 1/4 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 20cm round cake pan and line it with parchment paper. Grease the parchment and dust it with flour, shaking out any excess.
2. Cake:
   
   In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In a medium bowl, combine the melted butter, vanilla extract, eggs, milk, and lemon zest until smooth. Add the butter mixture to the flour mixture and use a wooden spoon to mix into a smooth dough.
3. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Transfer the cake to a wire rack and let cool in the pan for 10 minutes, then remove from the pan to a wire rack and let cool completely.
4. Filling:
   
   Halve 16 strawberries. In a bowl, mix the strawberry jam with water until smooth. Add the halved strawberries and toss to coat.
5. Thinly slice the remaining strawberries, then in another bowl, combine with 2 tablespoons of powdered sugar and lemon juice; set aside. In a large bowl, beat the heavy cream, the remaining 1 tablespoon of powdered sugar, and vanilla extract with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble the cake.
6. Using a serrated knife, carefully slice the cake layer in half horizontally. Place the bottom half cut-side up on a serving platter. Sprinkle the cut sides of both cake halves with the juice from the thinly sliced ​​berries. Fold a few spoonfuls of whipped cream into the sliced ​​berries and spoon it onto the bottom cake layer. Top with the other cake layer, then spread the remaining whipped cream and the halved strawberries with their juices on top.