Cakes: Charlotte Observer's Buttermilk Cake with Fresh Strawberries and Cream

By JoFClark

Ingredients

• 4 q/w cups all purpose flour
• 1 T baking powder
• 1 t baking soda
• 1/2 t salt
• 3/4 pound (3 sticks) unsalted butter
• 2 1/2 cups granulated sugar, divided
• 6 large eggs
• 2 t pure vanilla extract
• 2 cups buttermilk
• 3 cups heavy cream
• 3 pints fresh strawberries, hulled (for the top)
• Confectioner's sugar, to garnish, optional

Preparation

Step 1

Heat oven to 325 degrees, Grease and lightly flour 9 inch round or square cake pans, set aside
Sift together flour, baking powder, baking soda and salt in a separate bowl with an electric mixer
Add eggs, one at a time, to the butter mixture and beat several minutes until light and fluffy
Add vanilla and stir by hand
Add buttermilk to the flour mixture, alternating with egg mixture and stir until well combined
Divide batter evenly, between prepared pans and bake 45-50 minutes, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean
Remove from the oven and cool cakes 10 to 15 minutes in the pans
Remove from pans and continue to cool on a baking rack
Once cakes have cooled completely, use a serrated knife to slice off the rounded top part of each layer in half horizontally through the center to make 4 layers
Discard the trimmings
Whip cream in a bowl with remaining 1/4 cup sugar until soft peaks form
Place one of the layers, cut side down, on a cake plate
Top with about 1/3 of the whipped cream and 1/3 of the sliced berries
Repeat the process with the next two layers and the remaining whipped cream and berries
Place fourth layer on top, cut side down
Top with whole hulled berries and sprinkle with confectioners' sugar just before serving
Use a serrated knife to cut the cake
If you are going to refrigerate the cake, add the confectioners' sugar just before serving
The cake can be refrigerated up to 1 day ahead