Strawberry Shortcake
Ingredients:
For the Cake:
5 Tbsp room temperature butter
3/4 cup granulated sugar
1 Tsp vanilla
2 eggs
1 1/2 cups flour
2 1/2 Tsp baking powder
2/3 cups buttermilk
For the Whipped Cream:
1 1/2 cups heavy cream
2 Tbsp sugar
For the Strawberries:
2 pints of fresh strawberries — about 1/2 pint set aside for garnish
1/4 cup granulated sugar
Directions:
For the cake:
Preheat oven to 350 degrees F. Grease your cake pans with room temperature butter and flour. In a stand mixer fitted with a paddle attachment, cream your butter, sugar and vanilla until fluffy, about 3 minutes. Add both eggs and beat until combined.
Mix flour and baking powder together in a separate large bowl. Add dry ingredients to batter, alternating between buttermilk 2-3 times, ending with adding the remaining flour mix. Be careful not to over-mix, mixing on low speed.
Add batter to your greased cake pan; bake for 20 - 30 minutes, covering with baking foil if needed for center to be cooked through without top being too brown. Bake until toothpick inserted in the middle comes out clean.
For the whipped cream:
In a chilled bowl with chilled beaters, whip the cream and sugar on medium speed until stiff. This should yield about 3 cups.
For the strawberries:
Dice strawberries into small chunks, add to a large bowl. Add sugar and mix until combined. Set aside.
Assembly:
Once cakes have finished baking and cooled, add half of your whipped cream to the top of your first cake. Be careful not to spread too close to the edges of the cake to avoid it spilling over. Add half of your strawberry mix to the top of the whipped cream layer, again being careful to not spread too close to edge of the cake.
Stack your second cake and repeat the first step. Now garnishing with fresh strawberries once the layers are finished.
Slice & enjoy!