Method
- Step 1: Preheat oven to 350°F. Grease three 9-inch round cake pans, line bottoms with parchment circles, then grease parchment. Dust with flour and tap out excess. In medium bowl, whisk together flour, baking powder, and salt. Set aside.Step 2: In large bowl, beat softened butter and sugar with electric mixer on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. Beat in eggs one at a time, mixing well after each addition, then beat in vanilla extract and sour cream until combined.Step 3: With mixer on low speed, add flour mixture in three additions alternating with milk in two additions, beginning and ending with flour. Mix just until no flour streaks remain—don't overmix or cake will be dense. Divide batter evenly among three prepared pans (about 2 cups batter per pan).Step 4: Bake for 25-30 minutes until tops spring back when lightly pressed and toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks, peel off parchment, and cool completely (at least 2 hours).Step 5: While cakes cool, prepare strawberries: Hull and slice 3 cups strawberries, toss with ¼ cup sugar, and let macerate for 30 minutes until juicy. Drain excess liquid before using. Reserve 12-15 beautiful whole strawberries with stems for decoration.Step 6: Make whipped cream frosting: In chilled bowl with chilled whisk attachment, beat cold heavy cream, powdered sugar, and vanilla on medium speed for 2 minutes, then increase to high speed and beat for 2-3 more minutes until stiff peaks form. Cream should hold its shape firmly and not flow when bowl is tilted. If using cream cheese for stability, beat softened cream cheese separately until smooth, then fold into whipped cream.Step 7: Assemble cake: Place first cake layer on serving plate. Spread 1 cup whipped cream evenly over top, then arrange half the sliced strawberries on cream. Add second cake layer, spread another 1 cup cream, and top with remaining sliced strawberries. Place third cake layer on top. Frost top and sides of entire cake with remaining whipped cream, spreading smooth with offset spatula. Arrange whole strawberries in heart shape around top edge of cake, placing them close together with stems pointing outward. Refrigerate cake for at least 2 hours to set before slicing. Cake stays fresh refrigerated for up to 3 days, though it's best within 24 hours when strawberries are freshest. Let cake sit at room temperature for 15-20 minutes before serving for best flavor and texture.
Notes
Nutrition Facts (per slice): Carbs: 52g | Protein: 5g | Fat: 18g