Step 1

For the vanilla cake, heat the oven to 350°F

Step 2

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes

Step 3

Scrape down the sides of the bowl, add the eggs and mix on medium-high again for 2 to 3 minutes

Step 4

Scrape down the sides of the bowl once more

Step 5

On low speed, stream in the buttermilk, oil and vanilla

Step 6

Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture and completely homogenous

Step 7

Don't rush the process—you're basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid

Step 8

Stop the mixer and scrape down the sides of the bowl

Step 9

On very low speed, add the cake flour, baking powder and salt

Step 10

Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated

Step 11

Scrape down the sides of the bowl

Step 12

If you see any lumps of cake flour in there while you're scraping, mix for another 45 seconds

Step 13

Spray a quarter sheet pan with cooking spray, then line it with parchment or just line the pan with a nonstick baking mat

Step 14

Using a spatula, spread the cake batter in an even layer in the pan

Step 15

Give the bottom of your sheet pan a tap on the countertop to even out the layer

Step 16

Bake the cake for 30 to 35 minutes

Step 17

The cake will rise and puff, doubling in size, but will remain slightly buttery and dense

Step 18

At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly

Step 19

Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass those tests

Step 20

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don't worry, it's not cheating)

Step 21

The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days

Step 22

For the strawberry shortcake truffles, using your hands, break the cake into small pieces and crumbs

Step 23

Combine these cake scraps and the strawberry soak in a medium bowl and toss with your hands until moist enough to knead into a ball

Step 24

If it is not moist enough to do so, slowly add more soak, kneading it in

Step 25

You want the filling to be quite moist and soft, not chewy

Step 26

Using a tablespoon, scoop even balls, each about half the size of a ping pong ball

Step 27

Roll each one between the palms of your hands to shape and smooth it into a round sphere

Step 28

Put the outer coating/crumb of choice in a medium bowl and set aside

Step 29

With latex gloves on, put 2 tablespoons of the melted white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed

Step 30

Put 3 or 4 chocolate-covered balls at a time into the bowl of coating/crumb

Step 31

Immediately toss them with it to coat, before the chocolate shell sets and no longer acts like a glue

Step 32

(If that happens, just coat the ball in another thin layer of melted chocolate)

Step 33

Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing

Step 34

The truffles will keep for up to 1 week in an airtight container in the fridge