Yield
12 Servings
Photo: Charles Schiller

How to Make It

Step 1

Preheat oven to 350°F. Line 2 (9-inch) cake pans with parchment; grease paper.

Step 2

Cream 1/2 pound butter and 2 cups sugar. Beat in 4 eggs, 2 tsp. vanilla, 1 Tbsp. baking powder, 1 tsp. salt and 1/2 tsp. baking soda. Add 3 cups flour and 2 cups buttermilk alternately. Fold in 1/2 pound chopped strawberries. Scrape into pans.

Step 3

Bake until a tester comes out clean, 45 to 50 minutes.

Step 4

Make buttercream while cakes cool. Bring 1 pint sliced berries and 1/3 cup water to a boil, stirring; remove from heat. Beat 4 yolks and 1 1/2 cups confectioners' sugar; stir into liquid. Stir in 1/2 tsp. salt; cook, whisking, until temperature reaches 170°F. Off heat, beat in 1/2 Tbsp. lemon juice; let cool. Beat in 1 pound butter 2 Tbsp. at a time until fluffy. Add a drop of red coloring, if desired.

Step 5

Place one cake layer on a platter. Spread 3/4 cup buttercream on top. Add top layer and frost cake.

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