Vanilla Bean Cake with Strawberry Whipped Cream

Ingredients

• 3 cups (375 g) finely diced strawberries (about 15 medium strawberries), plus extra, sliced, to decorate (optional)
• ¾ cup (150 g) granulated sugar
• 3 tbsp cornstarch

• 3¼ cups (405 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks or 230 g) butter
• 1¾ cups (350 g) granulated sugar
• 2 eggs
• ½ cup (120 g) Greek or regular yogurt (plain or vanilla)
• 1½ cups (360 ml) milk
• 2 tsp vanilla extract
• 1 vanilla bean vanilla from seeds scraped

• 1½ cups (360 ml) heavy whipping cream
• 3 tbsp granulated sugar
• 1½ tsp vanilla extract

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F degrees. Generously coat three 9 x 9 x 2in round baking pans with non-stick cooking spray. Set aside.
Make the filling
2. Warm the diced strawberries in a small saucepan over a medium heat. Stir constantly for 4 minutes until the strawberry juices have been released. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat and allow to cool as you make the cake. The consistency of the filling should resemble spreadable jam.
Make the cake
3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Melt the butter and place in a large bowl. Vigorously whisk in the granulated sugar, then the eggs, yogurt, milk, vanilla extract, and vanilla seeds until combined. Slowly whisk the wet ingredients into the dry ingredients until very few lumps remain. The batter will be extremely thick; do not overmix.
4. Divide the batter evenly between the three prepared cake pans. Bake for 20–22 minutes, making sure to loosely cover the cakes with aluminum foil halfway through to prevent the tops from getting too brown. The cakes are done when a toothpick inserted into the center comes out clean. Allow to cool completely in the pans set on a wire rack.
Make the whipped cream
5. Using a hand-held or stand mixer fitted with a whisk attachment, whip the cream, granulated sugar, and vanilla extract together in a medium bowl on high speed until stiff peaks begin to form, about 4–5 full minutes. Add ½ cup of the cooled strawberry filling and continue to beat for another 30 seconds.
Assemble the cake
6. Trim the domed tops off the cakes with a large serrated knife. Place 1 layer on a plate or cake stand. With a knife or offset spatula, spread the top with half of the remaining strawberry filling. Repeat with the second layer and the rest of the strawberry filling. Place the third layer on top and spread the whipped cream evenly on the top and sides of the cake. There may be whipped cream left over, depending how thick you pile it on. Decorate with sliced strawberries if desired. Cover the cake and store in the refrigerator for up to 4 days.