Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (300ml) buttermilk
  • Hot boiling water (100 ml/ 0.4 cup)
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups (960ml) heavy cream, very cold
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Fresh strawberries (for garnish)
  • Mint leaves (for garnish)

Instructions:

  1. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt).
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  6. Beat in boiling water slowly.
  7. Divide batter evenly between prepared pans.
  8. Bake until a toothpick inserted into the center comes out clean.
  9. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  10. Combine strawberries, sugar, and lemon juice in a saucepan.
  11. Cook over medium heat, stirring occasionally, until strawberries soften and release their juices.
  12. Simmer until the compote thickens slightly.
  13. Remove from heat and stir in vanilla extract. Let cool completely.
  14. In a large bowl, beat heavy cream with an electric mixer until soft peaks form.
  15. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form. Be careful not to overbeat.
  16. Level the tops of the cooled cake layers with a serrated knife, if necessary.
  17. Place one cake layer on a serving plate.
  18. Spread a generous layer of strawberry compote over the cake.
  19. Top with a layer of whipped cream frosting.
  20. Carefully place the second cake layer on top.
  21. Frost the entire cake with the remaining whipped cream frosting.
  22. Garnish with fresh strawberries and mint leaves, if desired.
  23. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.