Strawberry Shortcake

Instructions

For the Vanilla Cake

Preheat oven to 350 degrees. Spray 3 6 inch cake pans with non stick spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
3 eggs, at room temperature, 1 1/2 tbsp vanilla bean paste or extract
Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
1 cup (240 ml) buttermilk, at room temperature
Evenly distribute the cake batter among the parchment paper lined cake pans.
Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers.
Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.

For the Strawberries

Add the thinly sliced strawberries to a large bowl.
3 cups (420 g) fresh strawberries, thinly sliced
Sprinkle the sugar over the strawberries. Gently stir to coat the berries with sugar.
1/4 cup + 2 tbsp (75 g) granulated white sugar
Cover the strawberries and let them chill in the fridge for around an hour to let all the sugar dissolve and create a lot of strawberry syrup.
Separate the strawberries from the juice when ready to use.

For the Vanilla Bean Whipped Cream

Add the heavy whipping cream to a chilled, large bowl and whip on high speed with an electric mixer until soft peaks form, about 1 minute.
(If using a stand mixer, use the whisk attachment.)
1 1/2 cups (360 ml) heavy whipping cream
Then sift in the powdered sugar and add in the vanilla bean paste. Mix on low speed until combined, then high speed until stiff peaks form, about 1 more minute.
3/4 cup (98 g) powdered sugar, 1 1/2 tsp vanilla bean paste or extract

Assembling the Cake

To make sure the cake layers will stack appropriately, the tops will most likely need to cut as they dome while baking. Using a sharp knife cut the domed tops off of each cake layer.
Pour 2-3 tbsp of strawberry syrup over the first cake layer.
Arrange a layer of sliced strawberries on top of the cake layer.
Add about 1/3 of the whipped cream on top of the strawberries.
Arrange another layer of strawberries over the whipped cream.
Add the second cake layer on top and repeat the steps.
Then add the remaining cake layer on top and top with the rest of the whipped cream. Top the cake with the remaining sliced strawberries. Drizzle the remaining strawberry juice over the cake and serve!
(I topped the cake with whole strawberries for decoration.)

Course: Dessert

Cuisine: American

Keyword: 4th of July, 4th of July dessert, cake, cake recipe, Easter dessert, Easter recipe, labor day dessert, Memorial Day, Mother's Day, Mother's Day dessert, spring dessert, strawberry, strawberry shortcake, summer dessert

Ingredients

For the Vanilla Cake

For the Strawberries

For the Vanilla Bean Whipped Cream

Instructions

For the Vanilla Cake

For the Strawberries

For the Vanilla Bean Whipped Cream

Assembling the Cake