Description
A vintage-style three-tiered dessert with buttermilk shortcake layers, whipped cream, and juicy strawberries. Perfect for summer gatherings or celebratory occasions.
Ingredients
2 1/2 cups all-purpose flour
2 tsps baking powder
1 cup cold cubed unsalted butter
1 cup sugar
2 cups heavy whipping cream (35% fat)
4 cups halved strawberries
1 tsp lemon juice
1/4 cup sugar (for filling)
Confectioners’ sugar (for garnish)
Vanilla extract (optional)
Instructions
Preheat oven to 350°F (175°C). Grease three 8-inch round pans,
Whisk flour, 1 1/2 tsps baking powder (reserve remaining powder for lemon juice/fill)
Cut in cold butter until mixture resembles coarse crumbs,
Pour in 1 cup buttermilk while stirring until barely combined,
Bake 12-15 minutes until golden,
Combine strawberries with 1/4 cup sugar and 1 tsp lemon juice, let sit 1 hour to release juices,
Strain liquid through fine mesh sieve, reserve half the berries and liquid,
Whip 2 cups cream with 2 tsps vanilla until stiff peaks form,
Layer cake: Spread 1/3 whipped cream on first cake, add half the fresh strawberries and reserved liquid,
Repeat layers and finish with top layer, dust with confectioners’ sugar,
Chill assembled cake 1 hour before serving.
Notes
Use cake flour for softer texture
Pat cake layers with patted paper towel to remove excess moisture
Swap buttermilk with 1 cup milk plus 1 tsp vinegar
Add syrup by drizzling reserved strawberry liquid between layers
- Prep Time: 45
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 240
- Sugar: 28g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg