I started making the Buttermilk Cake with Old-Time Fudge Icing from my Southern Cakes cookbook.
Our local strawberry vendor paid a visit while my cake layers were in the oven. Now, who can refuse a kilo of organic strawberries for 20 pesos? That's a little over 2 pounds of strawberries for less than $1.50!
My Hubby bought 2 kilos, then turned to me and said that he wanted me to make him the cake that is on the cover of my Sky High Cakes cookbook.
Since I already had the Buttermilk cake in the oven, I decided to turn it into a Buttermilk Strawberry Shortcake.
It was AMAZING! Heaven on a plate! The cake itself was moist and tender. The strawberries were the perfect balance between sweet and tart. And the billowy layers of whipped cream were light and airy.
This cake would make a great Mother's Day gift! (Hint, hint!)
Buttermilk Strawberry Shortcake
(Buttermilk cake recipe courtesy of Southern Cakes cookbook by Nancie McDermott)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 pounds strawberries
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Sweetened Whipped Cream or Whipped Topping
*If you don't have buttermilk, add a teaspoon of either white vinegar or lemon juice to 1 cup of milk. Let stand for 10 minutes before using.
Preheat your oven to 350 F. Grease and flour two 9-inch round pans. (Or three 8-inch round pans.) In a medium bowl, combine the flour, baking powder, salt and baking soda; stir with a fork to mix well. Set aside.
In a large bowl, combine the softened butter and the sugar; beat with a mixer on high speed until very light and fluffy. (About 6 to 8 minutes.)
Add the eggs, one at a time, beating well after each one.
Add about a third of the flour mixture; beat at low speed just until the flour disappears.
Add half of the milk; beat at low speed just until milk disappears. Mix in another third of the flour, followed by the rest of the milk and then the rest of the flour in the same way.
Stir in the vanilla.
Divide the batter among the prepared pans.
Bake at 350 F for 20 to 25 minutes, until the cakes are golden brown and spring back when touched lightly in the center. Cool the cakes in the pans on wire racks for 10 minutes. Remove cakes from pan and continue to cool until room temperature.
While the cake layers are cooling, hull and slice the strawberries.
Toss the strawberries with the 1 cup of sugar, ground cinnamon and vanilla. Set aside for 10 to 15 minutes.
Place one of the cake layers top-side down on a cake plate. Spoon half of the sliced strawberries and their juices over the cake.
Top strawberries with whipped topping. Place the other cake top-side down over whipped topping. Top with the remaining strawberries and whipped topping.
Linking up with Gooseberry Patch Strawberry Recipe Round-Up