With a round cookie cutter (roughly 3 to 4-in. in height) cut out 3 circles of cake from the prepared yellow cake. Set aside.
In a small bowl, combine 1 cup of chopped strawberries and granulated sugar. Stir to combine, so that all of the strawberries are coated with the sugar. Set aside.
In a bowl fitted with the whisk attachment, whip the heavy cream until soft peaks. Add the confectioners' sugar and vanilla extract. Whip until everything is well combined and stiff peaks have formed.
On a medium-sized plate, preferably one with an upward rim, place one of the cake cutouts onto the center of the plate. Spread a small amount of chantilly cream on top, be generous. Evenly place enough of the macerated strawberries on top, until the layer is covered. Repeat with the next layer of cake.
Place the third cake cutout on top. Scoop a hefty amount of chantilly cream on top. Carefully smooth out into a nice dome. Spread the remaining macerated strawberries around the base of the cake. Top with 2 to 3 whole strawberries. Serve immediately.
If not serving immediately, reserve the remaining macerated strawberries. Garnish right before serving.
You will have a small amount of extra chantilly cream.
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