Strawberries are just an amazing berry, light, delicious and so versatile. There are so many dishes that you can prepare from strawberries. And below is one of those sweet and awesome strawberry cake recipes.

Preheat the oven to 175°C (350°F). Grease a 20-25 cm (8 – 10 inch) cake pan with oil or butter and line base and sides with parchment paper. Set aside.

Note: The pan must be quite deep, otherwise the cake might overflow the pan.

I lined the sides of the pan with tall parchment paper, so if the cake is overflowing, it will still keep shape.

In a large bowl sift together the flour, baking soda, baking powder, cornstarch and salt. Set aside.

Bet the butter with an electric mixer on high until smooth and fluffy. This will take about 1 minute. Add the sugar and beat on high for about 2 minutes or until fully creamed together. Add the eggs and the vanilla extract. Beat on medium speed until fully incorporated and well combined.

Turn the speed to low and start gradually adding the flour mixture into the butter mixture. Alternate with milk and sour cream. Mix after each addition just until incorporated.

Do not overmix!

Batter will seem a bit thick, but it is ok.

Spoon the batter into prepared cake pan. Bake the cake between 50-65 minutes or until the toothpick inserted into the center comes out clean.

Note: the time may vary depending on the oven type and the type and size of the pan you use. If the top of the cake starts browning too quickly, cover with aluminium foil.

Once the cake is cooked, remove from oven, allow to cool in the pan for about 15 minutes before transferring out of the pan to a wire rack to cool completely.

Make the syrup: In a medium pot, over medium heat combine the sugar, water and lemon juice. Cook, constantly stirring, until the sugar has completely dissolved. Remove from heat and set aside to cool.

With a really sharp knife, trim the browned parts from the cakes surface. Slice the cake into three circles, about 2-2½ cm thick (¾-1 inch).

Cut the strawberries lengthwise, place in a bowl and set aside until needed.

Make the filling and frosting: With a hand mixer, beat the whipped cream until soft peaks start to form. Gradually add the powdered sugar and beat until really stiff peaks form. Carefully mix in the vanilla extract. Set aside until needed.

Place one cake circle on a serving platter and brush the top with ⅓ of the prepared sugar syrup. Spread evenly a thin layer of whipped cream, about ½ cup, then arrange the cut strawberries of top of the cream.

Note: do not place the strawberries to close to the edges, otherwise they will leak juices through the cream of the sides.

Spread another ½ cup of cream over the strawberries to cover them completely.

Place second cake layer on top and repeat the step above.

Place the last layer on top and brush with the remaining ⅓ of the sugar syrup.

Cover the whole cake with a thin layer of whipped cream, the top and the sides.

Chill in the fridge for at least 30 minutes before serving, to allow the cream to set.

Garnish with fresh strawberries.

Enjoy!

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