Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 13x18 inch rimmed baking sheet and line it with parchment paper, leaving an overhang on the sides.
- In a large bowl or the bowl of a stand mixer, beat the softened butter and 1 1/2 cups granulated sugar together for 3 to 5 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth emulsion.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gently alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined, being careful not to overmix.
- Spread the batter evenly across the prepared baking sheet using an offset spatula.
- Bake for 20 to 25 minutes, or until a tester inserted into the center comes out clean and the cake springs back when touched.
- Allow the cake to cool completely in the pan.
- While the cake is cooling, toss the sliced strawberries with 3 tablespoons of sugar in a bowl. Let them sit at room temperature for at least 30 minutes to macerate and create a syrup.
- In a chilled bowl, beat the cold heavy whipping cream with powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Spread the whipped cream generously over the cooled cake, reaching all the way to the edges.
- Spoon the macerated strawberries and their syrup over the whipped cream layer just before serving.
Notes
Ensure your butter, eggs, and buttermilk are at room temperature for a smooth batter, but keep the heavy cream and mixing tools very cold for the best whipped cream volume. If you don't have cake flour, replace 2 tablespoons of all-purpose flour per cup with cornstarch. Leftovers should be stored in the refrigerator in an airtight container.