Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) unsalted butter, softened to room temperature
  • 3/4 cup (180 ml) whole milk, warmed slightly
  • 2 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 16 oz (450 g) fresh strawberries, hulled and sliced
  • 3 tbsp (38 g) granulated sugar (adjust to taste)
  • 1 tbsp (15 ml) fresh lemon juice
  • Optional: 1 tbsp (15 ml) strawberry liqueur or kirsch
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp (8 g) unflavored gelatin + 3 tbsp (45 ml) cold water (or 3 tbsp instant powdered nonfat dry milk as alternate stabilizer) — optional
  • 1 cup (100 g) sliced almonds (or chopped toasted walnuts/hazelnuts)
  • 1 cup (120 g) crushed shortbread cookies or digestive biscuits (about 8–10 cookies)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tbsp (12 g) honey or light corn syrup
  • Pinch of flaky sea salt (optional)
  • Simple Syrup (optional): 1/3 cup (80 ml) water, 2 tbsp (25 g) granulated sugar, 1 tsp vanilla or 1 tbsp liqueur
  • Garnish (optional): extra halved strawberries, small mint leaves, reserved crunchy pieces

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans with parchment. Measure and bring eggs to room temperature; warm milk slightly.
  2. Make the vanilla sponge: Whisk together flour, baking powder, and salt. Cream softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  3. Add eggs one at a time to the butter-sugar, scraping the bowl after each addition, then mix in vanilla. Alternately add dry ingredients and warm milk in three additions, beginning and ending with dry ingredients; mix just until combined.
  4. Divide batter evenly between prepared pans (use a scale or equal weight). Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and tops are light golden. Cool in pans 10 minutes, then turn out to a rack to cool completely.
  5. Prepare macerated strawberries: Toss sliced strawberries with 3 tbsp granulated sugar and 1 tbsp lemon juice (and optional liqueur). Let sit 20–30 minutes; drain excess liquid (reserve juice for folding into whipped cream or brushing layers).
  6. Make the crunchy topping: Toast nuts in a dry skillet or 350°F oven 5–8 minutes until fragrant. Pulse toasted nuts and shortbread cookies in a food processor to coarse crumbs. Toss with melted butter, honey, and a pinch of flaky salt; spread on a tray to cool and crisp.
  7. Make stabilized whipped cream: If using gelatin, sprinkle gelatin over cold water to bloom, warm gently until dissolved and cool slightly. Whip cold cream with powdered sugar and vanilla to soft peaks; stream in dissolved gelatin and whip to medium peaks. Alternatively use instant dry milk or no stabilizer and whip to medium-stiff peaks carefully.
  8. Optional simple syrup: Dissolve 2 tbsp sugar in 1/3 cup water over low heat, cool, and add vanilla or liqueur. Brush cake layers lightly to keep moist.
  9. Assemble the cake: Level cake layers if needed. Place bottom layer on a cake board, brush with simple syrup if desired, spread a thin layer (about 1/3–1/2 cup) of whipped cream, then a generous layer of drained macerated strawberries. Sprinkle about one-third of the crunch onto the strawberry layer. Add second layer and repeat if desired.
  10. Crumb coat with a thin layer of whipped cream and chill 20–30 minutes to set. Finish with remaining whipped cream, smoothing with an offset spatula. Press reserved crunchy topping around the sides and scatter on top. Arrange halved strawberries and mint leaves for garnish.
  11. Chill and serve: Chill at least 30 minutes for easier slicing. Cut with a hot, dry serrated knife, wiping between cuts. Cake should be stable and whipped cream set; crunch will remain crisp.