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A strawberry fir tip shortcake
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Buttermilk Pound Cake with Strawberries & Fir Tips

Buttermilk pound cake saturated in strawberry fir tip syrup, with pillowy whipped cream & juicy berries.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Servings: 8
Author: Karie Kirkpatrick

Equipment

  • 8-inch round cake pan

Ingredients

Lemon Buttermilk Pound Cake

  • 1 1/2 cups all purpose 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
  • 3 eggs beaten

Strawberry Fir Tip Topping

  • 2 pints fresh strawberries
  • 1/4 cup fir tip sugar
  • Pinch of salt
  • 1 tablespoon fresh lemon juice

Vanilla Whipped Cream

  • 1 1/2 cups heavy cream cold
  • 3 tablespoons sugar or vanilla sugar
  • 1 teaspoon vanilla extract

Instructions

For the buttermilk cake:

  • Butter an 8 inch cake pan and line the bottom with parchment paper. Preheat oven to 350° F.
  • In the bowl of a stand mixer, whisk together flour, fir tip sugar, sugar, baking powder, baking soda, and salt.
  • Add soft butter and lemon zest, mixing until butter breaks down into small pieces.
  • Add eggs and buttermilk. Mix on medium until well combined and fluffy, 1-3 minutes.
  • 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.

For the strawberry fir tip topping:

  • Slice the strawberries.
  • 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.

For the vanilla whipped cream:

  • Whip cream with an electric mixer until soft peaks start to form.
  • Add sugar and vanilla extract; whip cream a little bit more until soft to medium peaks form.

To assemble the cake:

  • Place cake on a large plate. Use a serrated knife to flatten top of cake, if necessary.
  • Drain some of the syrup out of the strawberry mixture. Use a pastry brush to brush syrup generously onto top of cake.
  • Pipe or spread whipped cream on top of cake. Top with macerated strawberries. Slice and enjoy!

Notes

Cake is best eaten the same day but will keep for about 2-3 days. Keep refrigerated.