Like a fun take on strawberry shortcake. One layer of buttermilk pound cake is saturated in strawberry fir tip syrup with pillowy-soft whipped cream and juicy strawberries.
1 1/2 cups flour
1/2 cup fir tip sugar
1/2 cup sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
Zest of 1 lemon
3 ounces unsalted butter, soft
3/4 cup buttermilk
2 eggs, beaten
2 pints fresh strawberries
1/4 cup fir tip sugar
Pinch of salt
1 tablespoon fresh lemon juice
1 1/2 cups heavy cream, cold
3 tablespoons sugar or vanilla sugar
1 teaspoon vanilla extract
1. Butter an 8 inch cake pan and line the bottom with parchment paper. Preheat oven to 350°F.
2. In the bowl of a stand mixer, whisk together flour, fir tip sugar, sugar, baking powder, baking soda, and salt.
3. Add soft butter and lemon zest, mixing until butter breaks down into small pieces.
4. Add eggs and buttermilk. Mix on medium until well combined and fluffy, 1-3 minutes.
5. Pour cake batter into prepared pan and bake until cake springs back when touched, about 25-35 minutes. Allow to cool completely, then invert from pan and remove parchment paper.
1. Slice the strawberries.
2. Toss berries with fir tip sugar, salt, and lemon juice. Allow to macerate for at least 30 minutes. They'll become saucy and create a thick syrup.
1. Whip cream with an electric mixer until soft peaks start to form.
2. Add sugar and vanilla extract; whip cream a little bit more until soft to medium peaks form.
1. Place cake on a large plate. Use a serrated knife to flatten top of cake, if necessary.
2. Drain some of the syrup out of the strawberry mixture. Use a pastry brush to brush syrup generously onto top of cake.
3. Pipe or spread whipped cream on top of cake. Top with macerated strawberries.
4. Slice and enjoy!
Cake is best eaten the same day but will keep for about 2-3 days. Keep refrigerated.
