Directions for the Vanilla infused Cream
 

• Note, The cake batter recipe needs 385 grams of vanilla-infused cream, but If you warm only 385 grams, you won’t have enough because you will lose some to evaporation, that´s why in the case of this cake, heat 425 grams of heavy gram with the vanilla bean/seeds as described below. If you are using vanilla bean paste, you don't need to warm the cream, and you need only 385 grams of heavy cream, just make sure you use heavy cream that is at room temp, add the vanilla bean paste, give a quick whisk, and set aside for now.
   
• For the Vanilla infused cream, Use a sharp knife to split the fresh vanilla bean lengthwise and scrape the vanilla caviar seeds into a medium saucepan, put the pod in the saucepan as well.
   
• Pour heavy cream into the saucepan, and give it a little whisk.
   
• Place the saucepan over low-medium heat until warm but not boiling.
   
• Remove from heat, cover, and let steep at room temp for 1 hour if time permits (optional) otherwise, proceed as directed.

Directions for the vanilla cake layers
 

• Adjust an oven rack to the lower-middle position and preheat the oven 325F° (165C°)  30 minutes before baking.
   
• Grease and flour two 20 cm ( 8-inch) round cake pans and line with parchment circles. Set it aside for now.
   
• *Note→ for best results, it is essential for the vanilla-infused cream, the cream cheese, and egg whites to be at room temperature, I prefer using a digital thermometer to make sure I have the right temperature for all these ingredients as described in the ingredients list. 
   
• Sift the 305-gram cake flour into a bowl of a stand mixer, and add four teaspoons of baking powder, a pinch of salt, and 400-gram superfine sugar.
   
• Attach the whisk attachment, and mix at low speed for about 1 minute to combine everything.
   
• Add 200-gram cream cheese one piece at a time ( or unsalted butter), about every 10 seconds; take your time when you do this step. 
   
• Once all of the cream cheese is added, the mixture should resemble almond flour, and when you run your hands through it, it feels kind of sandy, and there should be no large lumps of cream cheese left. If you, at this point, still have large lumps of cream cheese, try to break them up with your beautiful hands and continue mixing on low until the flour and cream cheese mixture resembles almond flour/ feels sandy.
   
• Discard the vanilla bean from the heavy cream ( make sure you squeeze out all of the gooey vanilla seeds and add them back into the cream), give it a quick whisk, and make sure you have 385 grams.
   
• *Note when it is time to add the vanilla-infused cream, you want to add the cream a little at a time and make sure you’re maintaining the smooth emulsion the whole time. Make sure the cream is at room temp and add it in small increments and mix on medium-low speed until smooth. You don't want to add the cream at once, or the fat won't be able to trap it, and the batter will look curdled.
   
• With the mixer on low slowly pour in the 385 gram vanilla-infused cream in small increments, a little at a time, then continue mixing on medium speed (speed 4 on KitchenAid) for two full minutes to develop the structure. Set a timer! Do not overmix for just 2 minutes, not any longer! 
   
• The batter should have gained volume at this point and have a texture like a thick buttercream, and all the ingredients should be incorporated at this stage. If you don’t mix it for two full minutes, your cake could be under-mixed and collapse in the center and won't be as tender and fluffy as mine.
   
• Stop the mixer and scrape down the side and bottom of the bowl, remove the whisk attachment and shake out the excess batter that is collected inside. From this point, you need to mix as lightly and little as I mention.
   
• A Note from me before you add the egg whites! As most cakes are highly prone to overmixing when you reach this step where you add the egg whites, it is very important to mix lightly. This is because your cake batter will become tough if you work it to the point that the gluten in the flour starts to form. Make sure the egg whites are at room temp. Add the egg whites in small increments to the cake batter slowly and carefully. This process simply cannot be rushed, as you are emulsifying a liquid into a fat, if not done gradually, you risk “breaking” the batter, and you see the mixture separate. 
   
• Attach your whisk attachment again, starting at low speed, and slowly stream the egg whites to the cake batter in four separate batches, beating on low speed for only 20 seconds each time ( not any longer!) after each addition to incorporate the ingredients and strengthen the structure. Stop the mixer after each addition of egg whites, and scrape down the side and bottom of the bowl also remove the whisk attachment and shake out the excess batter that is collected inside. Be careful not to overmix, or the crumb will be dry.
   
• Stop the mixer and scrape down the side and the bottom fold once or twice to ensure the batter at the bottom of the mixing bowl is incorporated. You should have about 1485 grams of cake batter.
   
• Divide the cake batter evenly among the prepared pan. About 740 grams in each pan.
   
• Bake in the center of the oven, until a cake tester/toothpick inserted in the center of the cake comes out with just a few moist crumbs. About 25 to 35 minutes. ( mine took 35 minutes)
   
• Begin checking for doneness at 25 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it´s done. Allow the cake to cool completely in the pan set on a wire rack. 
   
• Allow the cakes to cool in their pans for 15 minutes before turning them out onto a wire rack; remove the parchment from the bottom of each cake and leave them to cool completely.
   
• This step is optional. I like to trim off the top crust and sides of my cake layers with a serrated knife before I fill and decorate the cake layers with strawberry cream. Using a long serrated knife, trim the tops and sides of the layer cakes ( if needed) 

Direction for the Strawberry Cream 

• For the vanilla cream, If you have a freezer and time permits, place the carton of heavy cream in the freezer for 15 minutes before you whip up the cream to stabilize the fat content, especially during warm summer months, the extra coldness will whip the cream up so much better.
   
• Finely chop your strawberries, and set them aside while you prepare the vanilla cream.
   
• In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment) add your cold cream, sugar, and vanilla bean paste.
   
• If you are using a vanilla bean instead, Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the heavy cream. 
   
• Whip the cream at low speed for one minute, then turn the mixer to medium speed and never on high speed, as high speed easily over-whip cream, and low-speed under-whips cream, so keep your mixer at medium speed at all times!
   
• Whip until soft-medium peaks form for about 2-4 minutes the ideal sweet spot has a billowy and smooth texture. 
   
• Add the chopped strawberries and combine with a spatula, if you are using very red and ripe strawberries and they are in season the cream should end up with a very beautiful pale-pink color cream.
   
• Place a few large dollops of the strawberry cream on the first cooled cake layer, about 1/3 of the strawberry cream. Use a small offset palette knife or the back of a spoon to spread into an even layer.
   
• Put the final cake layer on top, press lightly to attach the layers to the filling,  then cover the entire cake with the remaining strawberry cream; I like to do this in a very old fashion way in just minutes.
   
• Serve immediately or refrigerate the cake for 30 minutes before slicing and serving, this will help the cake holds its shape when cutting.
   
• If you refrigerate the cake overnight, allow the cake to stand at room temperature for at least 1 hour before serving. Leftovers with the strawberry cream keep well in the fridge for up to 48 hours.