Ingredients
Cake:
• 1 cup 2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 3 cups cake flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 4 large eggs
• 1 tbsp vanilla extract clear if possible
Whipping Cream:
• 4 cups whipping cream
• 2 tbsp dried lavender buds
• zest from 1 lemon
• 1/4 cup sugar
Strawberries:
• 2 pints of whole strawberries 3/4 of them sliced into 1/4" slices
Instructions
Cake:
1. Preheat oven to 350° F. Place parchment paper at the bottom of 2 x 8" round cake pans. Grease and flour pans, knocking out excess flour.
2. With the paddle attachment on a stand mixer, beat butter and sugar for 3-4 minutes, until light and fluffy.
3. In a medium bowl whisk together cake flour, baking powder and salt.
4. In another bowl whisk together milk, eggs, and vanilla extract.
5. In 3 additions, alternate adding in flour and milk mixtures (starting and ending with flour mixture).
6. Divide the batter between the two pans*.
7. Bake for 35-40 minutes. Let cool in pan for 15 minutes. Transfer to a wire rack to cool completely to room temperature. Chill in fridge for at least 1 hour or max 1 day.
Whipping cream:
1. Place whipping cream, dried lavender, and lemon zest in a medium saucepan. On medium-low bring to a simmer and simmer for 10-15 minutes to allow flavors to meld. Remove from heat, cool to room temperature, strain (discard solids) and chill liquid in fridge until cold.
2. When ready to assemble and serve, using a whisk attachment in an electric mixer, whisk whipping cream and sugar together until stiff peaks form, about 2-4 minutes. Set aside.
Assembly:
Remove cake from fridge and slice each cake in half horizontally to make 4 pieces. Layering cake, whipping cream and strawberries build the 4 layer cake carefully building each stage.
