Description
A modern layered sponge cake infused with summer sunshine, featuring plump strawberries, glossy fruit syrup, and whipped cream. This nostalgic dessert bridges tradition and modernity with its moist crumb and delicate balance of sweetness and tart.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sour cream
2 large eggs
2 tablespoons white vinegar
1 teaspoon vanilla extract
4 cups fresh strawberries, sliced
1/2 cup granulated sugar (syrup)
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, sugar, baking powder, salt in a large bowl
In separate bowl, mix buttermilk, sour cream, eggs, vinegar, and vanilla
Gradually add wet ingredients to dry, stirring until combined
Divide batter into 3 greased 8-inch rounds
Bake 25-30 minutes, until golden and toothpick comes out clean
Let cool completely
Simmer strawberries, 1/4 cup syrup sugar, and 1/4 cup water in saucepan 5-7 minutes until syrup forms, then chill
Whip cream with remaining syrup sugar and vanilla until stiff peaks form
Layer cooled cakes with whipped cream and strawberry syrup, top with remaining cream and fresh strawberries
Notes
Use fully ripe strawberries for best flavor
Chill assembled cake 1 hour before serving
Store in refrigerator up to 2 days
Substitute buttermilk with 1 cup milk + 1 tablespoon lemon juice
Add extra whipped cream on top for presentation
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg