You can’t imagine the size my family’s eyes got when they saw this for dessert. Since everyone wanted fresh strawberries on top, I cut up a bowl and lightly sugared them so they could drop some more on their pieces. This was like strawberry shortcake on steroids. The flavor was throughout the cake, and it was obviously fresh unlike a store bought strawberry cake.
Not only that, it was extra moist. When, not if, I make this again I am going to put some fresh strawberries between the layers. I think it’ll look pretty and taste spectacular. I mean really, can you ever say there’s too many strawberries in a dessert?
Ingredients
2 1/2 c. Gold Medal cake flour
1 1/4 tsp. Clabber Girl baking powder
3/4 tsp. Morton salt
1/2 tsp. Clabber Girl baking soda
3/4 c. Land o Lakes butter
1 1/2 c. Domino sugar
2 tbsp. Domino sugar
1 c. strawberry preserves
4 Eggland’s Best eggs
3/4 tsp. vanilla extract
1/4 tsp. red food coloring
1/2 c. Borden Buttermilk
1 3/4 c. Borden heavy cream
1 1/2 pt. strawberries
Instructions:
Bake the cake: Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside.
Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 1/2 cups sugar until light and fluffy. Add 3/4 cup preserves and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring.
Add the flour mixture by thirds (using low speed), alternating with the buttermilk and ending with a final addition of the dry ingredients. Pour the batter to the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean — about 20 to 30 minutes. Cool completely on a wire rack.
Assemble the cake: Beat the cream and remaining sugar to soft peaks and spread over the top of one layer. Top with strawberries and drizzle with remaining preserves.
Quick Tip: If you’re taking this to a party, make sure you top it with whipped cream at the location, it melts very easy especially in summer!
Thank you to Country Living for this awesome recipe!
