Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tbsp freeze-dried strawberry powder
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries, hulled and thinly sliced
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 3 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 8 oz mascarpone cheese, chilled
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of three 8-inch cake pans with parchment paper.
  2. Sift together all-purpose flour, baking powder, salt, and freeze-dried strawberry powder to remove lumps.
  3. Beat softened butter and granulated sugar on medium-high until the mixture is pale and fluffy, approximately 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide batter evenly between the three pans. Bake for 25–30 minutes until a toothpick comes out clean and the tops spring back when lightly touched.
  7. Prepare the filling by tossing sliced strawberries with 3 tbsp granulated sugar, lemon juice, and cornstarch. Let macerate while cakes cool.
  8. Prepare the frosting by beating ice-cold heavy whipping cream, powdered sugar, mascarpone cheese, and vanilla extract until stiff peaks form.
  9. Layer the cake by placing one sponge layer, topping with a layer of stabilized cream and macerated strawberries. Repeat for all layers.
  10. Frost the exterior of the cake and chill in the refrigerator for 4 hours to ensure structural stability before serving.