Tastes almost like your grandma made it.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours
- 1 cup 2 sticks unsalted butter
- 8 large eggs
- 1 3/4 cups sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon thyme leaves
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour divided
For thyme simple syrup:
- 1/2 cup sugar
- 1/2 cup water
- 6 thyme sprigs
- pinch salt
For the assembly:
- 1 pound strawberries hulled, halved or quartered if large, divided
- 2 cups heavy cream
- 1/2 cup sour cream
- Baby strawberries optional and thyme sprigs (for serving)
Grease and flour your cake pans or line with parchment paper.
Melt butter over low heat until liquid. Whisk eggs, sugar, and salt together. Place the bowl over a pot of hot water and whisk until the sugar is fully dissolved.
Remove from direct heat and whisk for 5 minutes until incredibly thick and fluffy.
Pour butter into a bowl with vanilla, thyme, and a bit of the fluffy eggs. Whisk well.
Now, fold half the flour into the eggs. When just combined, gently fold in the rest of the flour.
Pour the batter into the pans. Bake for 25 minutes then let cool.
Thyme simple syrup:
Mix sugar, thyme, salt, and water together in a saucepan. Bring to a boil then let cool for about 30 minutes.
Generously brush the cake layers with simple syrup.
Marinate fresh strawberries with 1-2 tablespoons of simple syrup for 10-40 minutes.
Plate one cake layer and top with whipped cream. Spoon marinates strawberries. Now place the other layer on top then cover with more whipped cream.
Cool, then top (if desired) with more strawberries.
Serve and enjoy! 😀