With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan
with parchment paper.
For the batter: In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and granulated sugar
with an electric mixer
. Add the eggs
, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold
and cool completely on a wire rack.
For the coffee chantilly: In a large bowl, whisk
the cream with the powdered sugar, coffee and vanilla extract
until soft peaks form. Set aside.
For the strawberries: Toss the strawberries with the granulated sugar and vanilla seeds.
To assemble the cake
, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries
and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish
with whole fresh strawberries and walnuts