This is a special occasion cake that always gets raves! Using cake strips will keep the cakes flat for easier layering. Always aerate your flour before measuring and be sure to keep the finished cake refrigerated. - Jenny Jones
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups low fat buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 egg whites
- 2 pounds fresh strawberries, cut into thick slices.
- 1/4 cup sugar for strawberries
- 1 1/2 cups heavy whipping cream (*see note below)
- 3 Tablespoons sugar for whipping cream
- Preheat oven to 350° F.
- Grease two 9-inch round cake pans. Line bottoms with parchment paper & grease paper.
- Sift dry ingredients onto wax paper & set aside.
- Combine buttermilk & vanilla & set aside.
- Beat butter & sugar in a large bowl for one minute.
- Beat in egg whites one at a time - takes about a minute.
- On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
- Spread into pans & bake 20-25 minutes.
- Cool 10 minutes and remove from pans to cooling rack.
- While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
- Whip the cream with sugar until firm.
- Layer half the berries & juices on bottom cake & cover with whipped cream.
- Place the second cake layer on top and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Keep refrigerated.
Note: It's easier to cover the cake using 2 cups (1 pint) of whipping cream. I've done it with 1 1/2 cups but it's a tight squeeze. So feel free to use an additional 1/2 cup of whipping cream (one pint total) with an additional tablespoon of sugar.
Can I Make It In Advance? Can I See More Photos? Click here.