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Ingredients
- Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (two sticks) unsalted butter at room temperature (about 70 degrees)
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- Strawberry Buttercream:
- 2 cups chopped strawberries
- 1/2 cup water
- food coloring (optional, see note)
- 4 egg whites, room temperature
- 1 1/4 cups sugar
- good pinch of salt
- 3/4 pound (3 sticks) unsalted butter
- 1 teaspoon vanilla
Preparation
Step 1
Preheat the oven to 350. Butter three 8-inch round cake pans (make sure cake pans are at least 2 inches tall). Line the bottoms of the pans with parchment paper, then butter and flour the pans (if you need a visual on this step,
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Mix together the buttermilk and sour cream in a small measuring cup, and set aside.
In the bowl of a standing mixer, whip the butter with a whisk attachment at medium speed until light and fluffy. Add the sugar, and beat again until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down the sides as needed. Add the vanilla, then whisk the batter again at medium speed for 4-5 minutes, until the batter is light and voluminous.
Using a spatula, fold in the flour and the buttermilk-sour cream mixture in three additions, beginning and ending with the flour.
Divide batter evenly among the prepared cake pans and bake 25-30 minutes, or until set in the center and a cake tester comes out with just the slightest bit of crumb.
Buttercream:
Place the strawberries and water in a medium sauce pan. Bring to a boil, and then let simmer for 15-18 minutes until strawberries is tender and most the water has evaporated. Place the strawberries in a food processor, and process until it is a smooth purée. If you’d like to add food coloring to brighten the color of the purée, add a few drops now, and then pulse the strawberries a bit more, until the food coloring is evenly distributed. Set the purée aside to cool.
Place the egg whites, sugar, and pinch of salt in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove the bowl from the heat, and using a whisk attachment, whisk the mixture on medium speed for 5 minutes. Increase the mixer speed to medium-high, and then whisk until stiff, glossy peaks form, about 6 minutes. Reduce the speed to medium again, and add the butter, 1 piece at a time, whisking well after each addition. When the butter has been completely incorporated, switch to the paddle attachment. With the mixer running on low, add the vanilla, and then the cooled strawberries puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.