Strawberry Stack Cake

Name: Strawberry Stack Cake
Yield: Serves 12
Ingredients: 2 1/2 pounds (1134 grams), fresh strawberries (see note), hulled and halved; 1/2 cup (3½ ounces/99 grams), granulated sugar; 2 tablespoons, lemon juice; pinch, salt; 5 cups (25 ounces/709 grams), all-purpose flour; 1 teaspoon, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, salt; 1/4 cup, buttermilk; 2 teaspoons, vanilla extract; 8 tablespoons (1 stick), unsalted butter, softened; 4 ounces (113 grams), cream cheese, softened; 2 1/2 cups (17½ ounces/496 grams), granulated sugar; 2 large, eggs; 2 tablespoons, confectioners' sugar

Desserts or Baked Goods
Fruit Desserts
Cakes

Appears in Cook's Country June/July 2010

We set out to update a traditional stack cake recipe, scrapping the traditional sorghum and lard, and adding strawberries to make it summer-ready.

SERVES 12

TIME 2¾ hours, plus 20 minutes cooling and 8 hours chilling

Why This Recipe Works

This is a members' feature.