Strawberry Shortcake Cake

Step 1

Preheat the oven to 350°Lightly grease and flour one 9-inch round pan. Line the bottom with parchment paper then lightly grease and flour the paper. Set aside.

Step 2

In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Step 3

Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla followed by the buttermilk.

Step 4

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture. Beat on low speed just until combined.

Step 5

Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake or the cake will be dry.

Step 6

Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.

Step 7

Add the strawberries and sugar to a large bowl. Gently stir until the strawberries are evenly coated with sugar.

Step 8

Cover the bowl with plastic wrap and let the mixtures sit on the counter for 20-30 minutes, until the strawberries begin to release their juices.

Step 9

In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy.

Step 10

Add the piping gel and vanilla. Beat on medium-high speed until stiff peaks form.

Step 11

Place the cake layer on a serving platter. Spread the whipped cream over the top. Top with strawberries.