Table of Contents
1 6 cups sliced fresh strawberries. 2 1/2 cup sugar. 3 1 teaspoon vanilla extract. 4 SHORTCAKE: 5 3 cups all-purpose flour. 6 5 tablespoons sugar, divided. 7 3 teaspoons baking powder. 8 1 teaspoon baking soda. 9 1/2 teaspoon salt. 10 3/4 cup cold butter, cubed.
Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally. Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix).
Cool the cake in the pans on a rack, for 10 minutes. Then, invert the pans, peel off the paper liners, and cool completely. While the cakes continue cooling, hull and thinly slice about 5 large strawberries and place them into a medium bowl. You will save the remainder of the strawberries to decorate the cake as you wish.
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