Christopher Baker
Hands-On Time
45 Mins
Total Time
3 Hours
Yield
Serves 12

How to Make It

Step 1

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Step 2

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Step 3

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Step 4

Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

Step 5

Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the filling. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.

Step 6

Starting from the outside perimeter, place a ring of the sliced strawberries around the cake, points facing out. Continue layering concentric rings around the cake until you reach the center. Carefully brush with the jam.

Ratings & Reviews

/5
Reviews
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