Hull and slice 2½ cups of strawberries and place them in a bowl. Sprinkle with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice, toss, and let sit at room temperature for 20–30 minutes.

Look for glossy fruit and a small pool of syrup at the bottom of the bowl to know maceration is ready.

Preheat oven to 350°F (175°C).

Whisk together 1 cup flour, 1½ tsp baking powder, and ¼ tsp salt. Set aside.

In a large bowl, whisk 4 room-temperature eggs with 1 cup granulated sugar until pale and tripled in volume (about 6–8 minutes with a stand mixer).

Gently fold in the dry ingredients, add ¼ cup warmed whole milk, and 1 tsp vanilla, then fold in ¼ cup melted cooled butter.

Pour batter into two 8-inch pans lined with parchment and bake 18–22 minutes or until a skewer comes out clean.

Cool on racks.

Chill a mixing bowl and beaters in the fridge for 10 minutes.

Pour 2 cups cold heavy cream into the chilled bowl, add ½ cup powdered sugar and 1 tsp vanilla, and whip to soft peaks, then to medium-stiff peaks.

Refrigerate until assembly.

Level the cooled sponge layers.

Place the first layer on a cake board and spread a thin layer of whipped cream.

Spoon half the macerated strawberries and some syrup over the cream, then add more cream and sandwich the second layer.

Frost the top and sides with the remaining whipped cream, decorate with halved strawberries and fresh mint, and dust lightly with powdered sugar.