Strawberry shortcake

Sky High Strawberry Shortcake

Yesterday was my birthday.  Now the thing about loving to bake and having a birthday is that you sometimes end up making your own birthday cake.  I’m totally okay with that.  If my mom isn’t nearby to make me this cake, then I’ve got no problem choosing something delicious and baking it myself.  And this year, the farmers’ market and I teamed up for one amazing strawberry shortcake.  And I do mean a-ma-zing.

This is, by far, the best strawberry shortcake I’ve ever eaten.  We ate it for dinner!  Truly, cause you can do what you want on your birthday, right?  And really, all the food groups were represented:  fruit = strawberries;  whipped cream = dairy;  protein and grain = King Arthur white whole wheat flour.  You with me?  Booyah!

{one year ago:  apple bread}

Recipe:  Sky-High Strawberry Shortcake

(adapted from Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne)

5 Tbsp. unsalted butter, at room temperature

3/4 c. plus 2 Tbsp. granulated sugar, divided

1 tsp. pure vanilla extract

2 eggs

1 1/2 c. cake flour  *(I wanted to use King Arthur white whole wheat flour, so I found this substitution at Joy of Baking:  3/4 c. all-purpose flour + 2 Tbsp. cornstarch = 1 c. cake flour.  Perfection.)

2 1/2 tsp. baking powder

1/4 tsp. salt

2/3 c. buttermilk

1 1/2 c. heavy cream

Fresh strawberries; cleaned, hulled, and sliced

Preheat the oven to 350 degrees.  Grease the bottoms and sides of two 9″ cake pans.  Line the bottom of each with a round of waxed paper or parchment paper and grease again.  Set aside.

In a large mixer bowl, cream the butter, 3/4 c. of the sugar, and the vanilla with an electric mixer until light and fluffy.  Add the eggs one at a time, scraping bowl after each addition.

Sift together the flour, baking powder, and salt.  Add dry ingredients alternately with buttermilk, in 2 or 3 additions.  Dived batter between cake pans.  Bake cakes for 13-15 minutes, or until toothpick inserted in the center comes out clean.  Allow pans to cool on wire rack for 5 minutes.  Invert cakes onto racks and cool completely.

In a large chilled bowl with chilled beaters, whip the cream with the remaining 2 Tbsp. of sugar.  Place one cake on serving plate.  Top with half of your hulled and sliced berries and half of your whipped cream.  Add second cake and repeat with berries and whipped cream.