Big Strawberry Shortcake
- 1 orange
- 1 cup unsalted butter (2 sticks)
- 2 cup sugar
- 2 cup all-purpose flour
- 5 large eggs
- 2 pints ripe strawberries,hulled
- 3 Tbsp sugar
- 2 cup heavy or whipping cream
- 1 tsp vanilla extract
Position rack in center of oven, and preheat oven to 350ºF. Grease bottom and sides of two 9-inch round cake pans. Line bottoms with rounds of wax paper or parchment; grease paper. Dust bottoms and sides of pans with flour, tapping out excess. Set aside.
Prepare shortcake: From orange, grate 2 teaspoons peel and squeeze 3 tablespoons juice. In large bowl, with electric mixer on medium-high speed, beat butter about 2 minutes or until pale yellow. Add sugar and beat 2 minutes longer or until light and fluffy. Reduce speed to low; add flour and mix until just blended. Add orange peel and juice, then eggs, 1 at a time, beating well after each addition.
Scrape batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center of each cake comes out clean.
Cool cake layers in pans on wire racks 20 minutes. Invert layers onto racks, carefully peel off wax paper, and cool completely. (Can be made up to 1 day in advance. Wrap in foil and refrigerate.)
About 4 hours before serving, prepare filling: Reserve 8 small strawberries for garnish. Cut each remaining strawberry in half. In medium bowl, toss halved strawberries with 2 tablespoons sugar. Cover and refrigerate 4 hours for juices to form.
To assemble cake, in medium bowl, whip cream with vanilla and remaining 1 tablespoon sugar. Place 1 cake layer, rounded side up, on pedestal cake stand (trim level with serrated knife if needed). Spoon half of cut strawberries and juices over cake. Spread half of whipped cream over strawberries. Top with remaining cake layer. Spoon on remaining cut strawberries and juices; top with cream. Garnish with reserved whole berries. Serve immediately or refrigerate up to 4 hours before serving.