We’d keep working, entranced by the promise of the literal fruits of our labor.
Once ready, wed pile on sliced strawberries and generous spoonfuls of whipped cream.
Strawberry shortcakesare a cookout classic, but sometimes you want to impress for a birthday or celebration.
Simply Recipes / Mark Beahm
Strawberry shortcake cake is sure to earn you some oohs and ahhs.
For the ideal shortcake cake layers, I relied on the reverse creaming method popularized by Rose Levy Berenbaum.
This method mixes the softened butter directly with the dry ingredients before adding the liquid followed by the eggs.
Simply Recipes / Mark Beahm
The butter coats the flour, preventing cake-toughening gluten from forming.
I did not want to give that up when converting this dessert into a layer cake.
What makes whipped cream so enticingits light and fluffy creaminessis what makes it unruly in a tall layer cake.
Simply Recipes / Mark Beahm
It doesn’t compromise any of the creaminess but makes a sturdier filling.
It also lasts longer than regular whipped cream, which tends to melt quickly.
I find macerating works on berries or stone fruits.
Simply Recipes / Mark Beahm
To thaw, transfer the wrapped cake layers to the refrigerator overnight.
Moisture from the strawberries will start to leech into the cream and the cake layers over time.
Store the leftover cake in an airtight container in the refrigerator.
Simply Recipes / Mark Beahm
Use parchment paper or plastic wrap to cover the exposed, cut area and enjoy within 3 days.
If you only have two 8-inch pans, you could still bake three layers by baking them in batches.
The baking times for both options are included in the recipe.
Simply Recipes / Mark Beahm
Lightly grease and flour three 8-inch cake pans or two 9-inch round cake pans.
If desired, line the bottom of the pans with parchment rounds.
Add the butter and mix on low speed until the mixture looks sandy, about 2 minutes.
Simply Recipes / Mark Beahm
Pour in the buttermilk and vanilla extract.
Mix on low speed until combined, about 30 seconds.
Then increase the speed to medium and continue mixing for 30 seconds.
Simply Recipes / Mark Beahm
Add the eggs, one at a time, mixing on low speed until fully combined.
Scrape the bottom and sides of the mixing bowl with a spatula after each addition.
After adding the last egg, mix on medium-high speed for 30 seconds.
Simply Recipes / Mark Beahm
The batter should be smooth and thick.
For 8-inch cakes, bake for 21 to 24 minutes.
If youre baking two 9-inch layers, bake for 28 to 33 minutes.
Simply Recipes / Mark Beahm
The edges should just be starting to pull from the sides of the pan and turning golden brown.
A toothpick inserted into the center of one of the layers should come out clean.
Cool the cakes in the pan for 5 minutes.
Simply Recipes / Mark Beahm
Let the cakes cool in the pan for 5 minutes before turning them out onto a rack to cool.
Wash one of the pans, then lightly grease and dust it with flour.
Pour in the remaining batter and bake.
Simply Recipes / Mark Beahm
While the cakes cool, prepare the macerated strawberries.
Use a paring knife to hull the strawberries.
Then, placing them flat side down on the cutting board, slice them into 1/8 to 1/4-inch slices.
Simply Recipes / Mark Beahm
Transfer the sliced strawberries to a bowl, pour in the sugar, and stir to coat them evenly.
Cover the bowl and let the strawberries sit at room temperature for 30 minutes.
With the mixer still running, slowly pour in the heavy cream in a steady stream.
Simply Recipes / Mark Beahm
Continue beating on medium speed until the mixture thickens and stiff peaks form.
Place one of the cake layers, right side up, on a large plate or cake stand.
Arrange half of the strawberries in an even layer on top of the whipped cream.
Simply Recipes / Mark Beahm
Repeat with the second cake layer.
For a three-layer cake, add the last layer and spread with about 1 cup of the whipped cream.
Use an offset spatula or the back of a spoon to create swoops and swirls.
Simply Recipes / Mark Beahm
Garnish the top of the cake with extra strawberries.
You will have extra whipped cream left over.
you could frost the sides of the cake if desired, or serve slices with an extra dollop.
Simply Recipes / Mark Beahm
The cake is best enjoyed immediately after assembly.
That said, it will keep, covered, for up to 3 days in the refrigerator.
It wont look as pretty as the strawberry juice starts to run, but its still delicious.
Simply Recipes / Mark Beahm
The extra whipped cream will keep in an airtight container in the fridge for up to 3 days.
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