Description
A nostalgic, layered dessert with buttery cake, silky whipped cream, and fresh strawberries. Three moist cake layers interspersed with compote and whipped cream, offering peak strawberry flavor and elegant presentation.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar (for cake)
1/2 cup granulated sugar (for strawberry compote)
6 tablespoons unsalted butter (room temperature)
2 large eggs
1 cup buttermilk (or sour cream)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup heavy cream (whipping cream)
1/4 cup powdered sugar (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
2 cups fresh strawberries (for compote, plus extra for topping)
Instructions
Preheat oven to 350°F (175°C)
Prepare three 6-inch round cake pans with parchment paper and butter sides
In a bowl, whisk flour, 1 1/2 cups sugar, baking powder, and salt
In another bowl, beat eggs, then add melted butter and buttermilk
Gradually mix wet ingredients into dry, forming a soft batter
Divide batter evenly between prepared pans and bake 15-18 minutes until golden
Let cool completely
Make strawberry compote: Toss 2 cups strawberries with 1/2 cup sugar, let sit 15 minutes until juicy, strain and simmer 5 minutes
Whip cream: Beat heavy cream with powdered sugar and vanilla until stiff
Assemble: Place first cake layer, top with 1/3 whipped cream, 1/3 compote, and 1/2 remaining sliced strawberries
Repeat layers. Cover with remaining strawberries and a thin compote drizzle
Chill 30 minutes before serving
Notes
For a no-bake base, substitute cake layers with chilled biscuits. Use gelatin-free whipped cream if preferred. Store in fridge up to 24 hours.
Buttermilk can be substituted with sour cream or non-dairy yogurt.
Adjust sweetness by reducing sugar if strawberries are very ripe.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 58g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg