Ingredients:

  • 3 large (150g) eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (125g) cake flour, sifted
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) whole milk, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 tbsp (12g) honey
  • 1 tsp (5ml) lemon juice
  • 1 cup (240ml) cold heavy whipping cream
  • 2 tbsp (25g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line the bottom of an 8-inch round cake pan with parchment paper.
  2. Beat eggs and sugar on high speed for 5–8 minutes until the mixture triples in volume and reaches the ribbon stage, where the batter holds its shape for 3 seconds.
  3. Gently whisk in the milk and vanilla extract until just combined.
  4. Sift the cake flour, baking powder, and salt over the egg mixture. Gently fold in using a figure-eight motion with a rubber spatula until no streaks of flour remain.
  5. Pour the batter into the prepared cake pan and bake.