Ingredients:

  • 2 ¼ cups (280g) cake flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (10g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (710ml) heavy whipping cream, chilled
  • ½ cup (100g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1g salt
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (125g) fresh raspberries
  • 2 tbsp (30ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
  2. Beat softened butter and sugar until the mixture looks pale and feels fluffy (about 3-4 minutes).
  3. Add eggs one at a time, beating well after each addition until the batter is smooth. Stir in vanilla.
  4. Alternately add the sifted flour mixture and milk, starting and ending with flour. Mix on low speed until just combined.
  5. Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.