Vanilla Butter Cake with Strawberries and Cream

Step 1: Preheat the oven to 180°C / 350°F (standard) or 160°C / 320°F (fan / convection). Position the rack in the middle of the oven.

Step 2: Butter two 20 cm / 8-inch cake pans. Line the bases with baking paper.

Step 3: Put the wet ingredients in a bowl and whisk to combine.

Step 4: Put the dry ingredients in a bowl and use a handheld beater on its slowest speed to whisk briefly.

Step 5: Add one-third of the butter. Place the beater whisk into the butter and mix on the slowest speed. Once the butter is partly incorporated, increase the speed to 5 and whisk for 10 seconds.

Step 6: Add another third of the butter and repeat. Add the remaining butter and repeat once more. The mixture should look like wet sand.

Step 7: Add half of the wet mixture and beat until incorporated. Add the remaining wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Step 8: Divide the batter between the cake pans and smooth the surfaces. Bake for 25 minutes.

Step 9: Insert a skewer into the middle of a cake; it should come out clean but moist.

Step 10: Cool the cakes on a cooling rack for at least 15 minutes, then remove them from the pans.

Step 11: Optional: Use a serrated knife to cut the top off each cake and make it flat for neater layers when sliced.

Step 12: Put the cream, vanilla, and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

Step 13: For piped swirls around the edge, transfer 1 cup of cream to a piping bag fitted with a large star nozzle.

Step 14: Place one cake on a serving platter and spread a thin layer of cream over the top.

Step 15: Arrange the strawberries on the cream, cut side down.

Step 16: Top with one-third of the cream.

Step 17: Place the second cake on top. Cover the top and sides with the remaining cream, then pipe cream around the edge.

Step 18: Decorate with the remaining strawberries as desired.