Ingredients
Equipment
Method
- In a bowl, toss sliced strawberries with sugar and lemon juice. Let them sit until juicy.
- Whisk flour, baking powder, and salt in a separate bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Add flour mixture and buttermilk alternately, starting and ending with flour. Mix just until combined.
- Divide batter into greased pans and bake at 350°F (175°C) for about 30 minutes. Let cool completely.
- Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Layer cake: spread whipped cream and sliced strawberries between each layer.
- Cover entire cake with remaining whipped cream. Decorate with whole strawberries if desired.
- Chill the cake for at least 30 minutes before serving for best texture and presentation.
Nutrition
Notes
Use room temperature ingredients for best texture. Chill whipped cream tools before beating. Avoid overmixing and let cake layers cool before assembling. Drain strawberries slightly to avoid soggy layers. Garnish with whole berries or edible flowers for extra flair.