Ingredients:

  • 300g all-purpose flour
  • 250g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 170g unsalted butter, room temperature and cubed
  • 3 large eggs, room temperature
  • 180ml buttermilk, room temperature
  • 2 tsp pure vanilla bean paste
  • 600g fresh strawberries, hulled and sliced
  • 25g granulated sugar (for filling)
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 480ml heavy whipping cream, chilled
  • 120g plain Greek yogurt, full fat
  • 40g powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, toss sliced strawberries with 25g sugar, lemon juice, and lemon zest. Let macerate for at least 30 minutes to draw out juices.
  3. In a stand mixer fitted with the paddle attachment, combine flour, 250g sugar, baking powder, baking soda, and salt. Mix on low to combine.
  4. Add cubed butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand and no large butter chunks remain (reverse-creaming method).
  5. Whisk together eggs, buttermilk, and vanilla paste. With the mixer on low, gradually pour the wet ingredients into the flour-butter mixture. Increase speed to medium and beat for 90 seconds to develop structure.
  6. Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick comes out clean. Cool completely in the pans.
  7. Prepare frosting: Whip heavy cream, powdered sugar, and vanilla extract until medium peaks form. Gently fold in the chilled Greek yogurt until stiff and stable.
  8. Assemble the cake: Brush the sponge layers with the accumulated strawberry syrup from the macerated berries. Top the first layer with cream and berries, then place the second layer and cover the top and sides with the remaining whipped cream.