Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, cream butter and sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla extract.

Alternate adding flour mixture and milk, starting and ending with flour. Mix until smooth.

Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.

2. Prepare the Panna Cotta Layer:

Sprinkle gelatin over cold water and let it bloom for 5 minutes.

In a small saucepan, heat cream, milk, and sugar over medium heat until sugar dissolves and the mixture is hot but not boiling.

Remove from heat and stir in bloomed gelatin and vanilla extract until fully dissolved.

Pour the panna cotta mixture over the cooled cake in the pan. Smooth the top and refrigerate for at least 4 hours, or until set.

3. Prepare the Strawberry Topping:

In a small bowl, mix sliced strawberries with sugar and lemon juice. Let sit for 10–15 minutes to macerate.

4. Assemble and Serve:

Carefully remove the cake from the pan.

Spoon macerated strawberries on top of the set panna cotta layer.

Slice and serve chilled.

Serving and Storage Tips