Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans. In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Add eggs, milk, oil, and vanilla; mix until smooth. Carefully stir in boiling water until combined.
  3. Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven; cool in pans for 10 minutes before transferring to a wire rack.
  4. In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for at least 30 minutes to macerate.
  5. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla; whip until stiff peaks form.
  6. Once cakes are completely cooled, slice each cake in half horizontally. Place one layer on a serving plate; spread a layer of whipped cream and top with macerated strawberries. Repeat with remaining layers, finishing with whipped cream and strawberries on top.