1- Start by preheating your oven to 350°F (180°C) and setting the rack in the middle position. Grease and flour two 9-inch round cake pans, and if you like, line the bottoms with parchment paper to make removal easier. This step sets the foundation for a cake that bakes evenly and comes out cleanly.

2- Next, sift and whisk together the cake flour, baking powder, and salt in a bowl to ensure they blend well. In another bowl, beat the softened butter until it’s creamy, then gradually add the granulated sugar, beating until the mixture is light and fluffy this helps create a tender crumb. Add the egg whites one at a time, beating well after each to incorporate air and keep the batter smooth.

3- Mix in the lemon zest and vanilla extract for a burst of flavor. Alternately add the dry flour mixture and the whole milk in three parts, mixing just until incorporated each time to avoid a tough texture. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

4- After baking, cool the cakes in the pans for 15 minutes, then transfer them to a wire rack to cool completely. For the mousseline cream, mix prepared pastry cream with the softened unsalted butter (6 tablespoons / 85g) until smooth; if it looks curdled, gently warm the bowl while mixing. Place the mousseline cream and Chantilly cream into separate piping bags for easy assembly.

5- To assemble, place one cake layer on a serving plate and wrap an acetate strip around its base. Arrange halved strawberries cut-side-out against the strip around the perimeter, then pipe mousseline cream to fill the gaps. Add a generous layer of mixed berries inside the strawberry ring, making sure the fruit height doesn’t exceed the strawberries, and pipe more mousseline over the berries before adding the second cake layer.

6- Finish by piping Chantilly cream over the top and smoothing it out. Refrigerate the cake uncovered for at least 2 hours to let the mousseline set. Just before serving, add decorative fresh fruit on top and remove the acetate strip. For more baking inspiration, check out our chocolate chip banana bread recipe, which shares similar preparation techniques.