Directions

1. Mix dry ingredients: Sift or whisk together 275 grams cake flour or sifted all-purpose flour and 2 teaspoons baking powder in a large bowl. Set aside.

2. Cream butter and sugar: In the Artiste Mixer fitted with the cake paddles, beat 2 sticks salted butter (room temperature) 500 grams granulated sugar, and 2 teaspoons vanilla extract together on medium-high until pale and fluffy.

3. Add egg whites: Reduce to the lowest speed and add 5 large egg whites (room temperature) one at a time, beating well after each.

4. Add flour and milk: With the mixer on low, slowly add in the flour mixture and then slowly add in the milk. Alternating the two is recommended.

5. Prep the pans, oven, and bowl: Heat your oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper, then coat the parchment and sides with nonstick spray. While you're at it, place the Artiste Mixer stainless steel bowl in the freezer to chill for the whipped cream later.

6. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

7. Chill the cakes: Once at room temperature, move the cakes to the freezer for 10–15 minutes until firm, or refrigerate covered for 1–2 hours or overnight. Chilling makes them easier to handle and layer.

8. Prep strawberries: While the cakes bake, toss 2 pounds fresh strawberries, washed, hulled, and sliced with 2 tablespoons granulated sugar in a medium bowl. Refrigerate until you're ready to assemble.

9. Beat cream cheese and sugar: Remove the stainless steel bowl from the freezer and attach it to the Artiste Mixer with the wire whips. Add 2 ounces cream cheese, room temperature and 100 grams granulated sugar and whip on medium-high until smooth.

10. Whip to soft peaks: Pour in 476 grams heavy cream. Mix on medium speed until soft peaks form, then stop the mixer.

11. Season and chill: Add ½ tsp vanilla and 1 pinch salt, folding gently to combine without overmixing. Refrigerate until assembly.

12. Start the stack: Remove the cakes from the freezer or fridge and turn them out onto a clean surface. Place one layer on your serving plate or cake stand.

13. Stack: Spread ⅓ of the whipped topping on cake, then align strawberries on top of that, then set the second cake layer on top. Spread the remaining whipped topping over the surface, then finish with the rest of the strawberries. Serve right away.