A while back I decided to make some (delusional) resolution to cut back on my sugar intake. And then this cake happened. The cake that broke my will.
Y’all, I’m not even kidding when I say that this is hands down the BEST cake I’ve ever eaten. Better than any cake I’ve had in a fancy restaurant. Better than even my expensive wedding cake. It’s so good that this week officially marks the 6th time I’ve made it…in 2 months. (Yes, I rock at resolutions). I’d say I’m ashamed…but I’m not. It’s amazing. Light, soft, fresh, moist…just amazing.
From now on “Strawberry Season” will officially be “Cake Season” in my book. And actually, I froze some of these strawberries and guess what…turns out they work just as well frozen and defrosted. So it looks like every season is Cake Season now. Yes. I like the sound of that.
I found the recipe here, and adapted it a bit.
- 2 cups all purpose flour (I prefer King Arthur unbleached)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 4 egg whites, room temperature
- 1 1/3 cups low fat buttermilk (this is essential! do not substitute milk)
- 1 teaspoon vanilla
- 1.5 – 2lbs strawberries, sliced and cut small
- 1/4 cup sugar
- 2 pints whipped cream (I usually have some left over, so I freeze the rest…you could use 1.5 pints if you don’t want leftovers)
- 6 Tbs sugar (or 4.5 Tbs if you’re only using 1.5 pints sugar)
- Preheat oven to 350° F.
- Using vegetable oil, grease two 9-inch round cake pans and then line bottoms with parchment paper. (I trace and cut parchment paper to fit the bottoms…sides don’t need to be covered because you can use a spatula to separate the cake)
- Combine flour, baking powder, baking soda, and salt in a separate bowl and set aside.
- Combine buttermilk & vanilla & set aside.
- Beat butter & sugar in a large bowl until very fluffy (I do about 3-4 minutes in my standing mixer)
- Beat in egg whites one at a time, until combined
- On low speed, alternate adding buttermilk and then flour mixture, ending with the flour. Do not overmix!
- Spread into pans & bake 20-25 minutes, or until toothpick comes out clean (Mine usually does after about 21 minutes)
- Remove from oven, cool 10 minutes and then remove from pans to cooling rack.
- While cake is cooling, put strawberries and sugar into a large bowl, stirring occasionally. Let sit for a while so juices can run out of berries.
- Whip the cream with sugar until firm.
- Take one layer of cake and place it on a cake dish. Layer half the berries & juices on bottom cake & cover with cream. Also cover the outside of the cake.
- Place the second cake layer on top and cover with remaining berries & their juice. Cover the rest of the cake with the remaining whipped cream.
A few notes:
1) I like to make this about a day in advance to give the juices some time to soak into the cake…it makes for an even moister, more delicious dessert!
2) When whipping the cream, the firmer the better, because you want it to act as a “frosting” for your cake.
3) You may be tempted to substitute the buttermilk with just a milk/vinegar (“fake buttermilk”) mixture. While it’s ok for some recipes (like these super pancakes), it’s NOT ok for this cake. I’ve tried it and the real buttermilk version is far superior.
4) Don’t want a whole cake? Halve the recipe and make it single layered…still as delicious!