Step 1

Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.

Step 2

Preheat the oven to 350℉

Step 3

In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.

Step 4

Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.

Step 5

Add the eggs one at a time, blending after each until the yolk is incorporated.

Step 6

Add the vanilla extract to the 1 cup of buttermilk.

Step 7

With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.

Step 8

Divide the cake batter between the three prepared pans.

Step 9

Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!

Step 10

This makes approximately 7.5-8 cups of batter.

Step 11

Allow to cool in the pans on a wire rack for ten minutes before turning out.

Step 12

Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.

Step 13

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Step 14

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.

Step 15

The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form. (Peaks that slightly bend over.) Watch closely as this happens quickly.  Do not over mix.

Step 16

Once the cake layers have cooled, it is time to assemble the cake!

Step 17

Place the first pound cake layer on the cake base or pedestal.

Step 18

Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption of the strawberry juice.

Step 19

Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.)

Step 20

Repeat for the next cake layer. (Poking small holes in the top, adding strawberries, then whipped cream.)

Step 21

Top with the final cake layer and top with the remaining whipped cream.

Step 22

Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.

Step 23

Store in the refrigerator under a cake dome or airtight container. Remove from the refrigerator about one hour before serving.