# What You'll Need:
→ Vanilla cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup (1 stick) unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/4 cup granulated sugar
11 - 1 tablespoon fresh lemon juice
→ Whipped cream
12 - 2 cups heavy whipping cream, chilled
13 - 1/4 cup powdered sugar
14 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and lightly flour a 9×9-inch baking pan and set aside.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
03 - Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
05 - Add the dry mixture to the butter mixture in three additions, alternating with the milk and mixing just until combined after each addition; avoid overmixing.
06 - Transfer batter to the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then cut into 1-inch cubes.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss to coat and let sit at room temperature for at least 20 minutes to release juices.
08 - Using an electric mixer, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form; do not overwhip.
09 - In individual glasses or a large trifle dish, layer cubed cake, macerated strawberries with their juices, and whipped cream. Repeat layers, finishing with a swirl of whipped cream and a few strawberry slices on top.
10 - Serve immediately or refrigerate for up to 2 hours to meld flavors; garnish with fresh mint if desired just before serving.
