This strawberry shortcake layer cake from Culinary Concoctions by Peabody is simply stunning. This pretty pink dessert commands attention even though it does not have any of the traditional bells and whistles of a traditional layered cake - the beauty is in its simplicity. A really good white cake (made with good quality butter and pure vanilla extract) is frosted with a homemade strawberry buttercream. The key to the buttercream is using freeze dried strawberries so that you get all the flavor with out the added moisture. If you only make one dessert this strawberry season, make sure it is this cake.
Strawberry Shortcake Layer Cake
Recipe from Culinary Concotions by Peabody
Yellow Butter Cake:
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups whole milk
1/8 cup vegetable oil
4 oz. unsalted butter, at room temperature (I used Plugra)
1 TBSP vanilla extract
3 large eggs
Strawberry Buttercream:
12 oz. unsalted butter, at room temperature (I used Plugra)
8 oz. freeze dried strawberries (you can find these at Trader Joe’s and health stores)
2 1/2 cups powdered sugar
1 tsp. vanilla extract
4 TBSP heavy cream
1 buttermilk biscuit (fully cooked)
Click here for full recipe instructions
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