Ingredients:

  • 360g All-Purpose Flour
  • 12g Baking Powder
  • 3g Fine Sea Salt
  • 225g Unsalted Butter (softened)
  • 400g Granulated Sugar
  • 4 Large Eggs (room temperature)
  • 240ml Whole Milk (room temperature)
  • 10ml Vanilla Extract
  • 450g Fresh or Frozen Strawberries (chopped)
  • 100g Granulated Sugar (for filling)
  • 15ml Fresh Lemon Juice
  • 15g Cornflour (mixed with 30ml cold water)
  • 180g Large Egg Whites (for SMBC)
  • 360g Granulated Sugar (for SMBC)
  • 450g Unsalted Butter (cubed, cool room temperature, for SMBC)
  • 5ml Vanilla Extract (for SMBC)
  • Pinch of Fine Sea Salt (for SMBC)
  • 300g Fresh Strawberries (for decorating)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake tins with parchment paper bases.
  2. Prepare the Strawberry Filling: Combine chopped strawberries, 100g sugar, and lemon juice in a saucepan. Cook over medium heat until softened (about 10 minutes). Stir in the cornflour slurry and cook until the mixture thickens significantly, resembling thick jam. Chill completely.
  3. For the Sponge Layers: Whisk dry ingredients (flour, baking powder, salt). Cream butter and 400g sugar until pale. Beat in eggs one at a time, then vanilla. Alternate adding the dry mixture and milk, mixing until just combined.
  4. Divide batter evenly among the three prepared tins. Bake for 30–35 minutes. Cool in tins for 10 minutes before inverting onto a wire rack to cool completely.
  5. Make the Swiss Meringue Buttercream (SMBC): Combine egg whites and 360g sugar over simmering water, whisking until sugar dissolves and the mixture reaches 160°F (71°C). Transfer to a mixer.
  6. Whisk the meringue on high speed until stiff, glossy, and the bowl is completely cool to the touch. Switch to the paddle attachment.
  7. Gradually add the cool, cubed butter one piece at a time, mixing slowly at first. Once incorporated, increase speed to medium-high and beat until the buttercream is light, fluffy, and smooth. Mix in salt and vanilla.
  8. Assembly Part 1: Level the cooled cake layers. Place the first layer down. Pipe a buttercream dam around the edge and spread half of the chilled strawberry filling inside the dam.
  9. Assembly Part 2: Top with the second layer, repeat the dam and filling process. Place the final layer on top.
  10. Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes. Finish with a generous, smooth layer of the remaining buttercream. Decorate the top edge with sliced fresh strawberries before serving.