Balsamic Strawberries and Cream Vanilla Cake

For the cake

Preheat oven to 350 F. Grease 3 6" cake pans and line with parchment paper.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until combined.

In a large bowl with an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Switch the mixer to high and add the eggs one at a time, incorporating fully between each egg. Mix in the vanilla until combined.

Whisk together the milk and sour cream. Add about half of the dry mixture to the butter, sugar, and egg mixture. Mix on low speed until combined. Add all of the milk and sour cream mixture, mixing on low speed until combined. Then add the rest of the dry mixture, again mixing on low until just combined.

Pour mixture into the 3 cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out with just a few crumbs. Let layers cool for 10 minutes before turning out of pan. Let cool completely on a wire rack.

For the strawberries

Hull and half the strawberries (quarters if they're big strawberries).

Combine the strawberries with the sugar and balsamic vinegar. Let sit for 30 minutes.

For the whipped cream

With an electric mixer, begin whipping the heavy cream on medium speed until soft peaks form. Add the powdered sugar and vanilla. Mix on high speed until desired texture is achieved.

To Assemble

Level the cakes. Strain the strawberries from the liquid that has formed. With a pastry brush, wipe the liquid onto the cake layers. Spread a layer of whipped cream onto one layer and top with strawberries. Repeat for remaining layers.