Strawberry Tall Cake

Strawberry-Tall-Cake

This strawberry tall cake is a total showstopper. The delicious buttermilk cake layers are topped with dreamy whipped cream and sweetened strawberries.

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I wish that I had taken a picture of my 11 month old nephew eating some of this cake.  It made me want to fall off my chair I was laughing so hard.  He’s a “big boy” now and insists on feeding himself…with his hands.  A vast majority of his cake ended up on the floor…and on him…and on me.  He was such a disaster, he had to go instantly into the tub.  But boy, did he ever enjoy himself.
 
This cake is a simple showstopper.  Easy to build, totally impresses, tastes amazing.  Strawberry shortcake, the quintessential summer dessert, taken up three stories.  I know we are a bit past strawberry season, but luckily I cheated an used some sweetened frozen strawberries I had tucked away in the freezer from another recipe. 
 

How to Stabilize Tall Cakes:

It’s hard to tell from the photo, but this is a 6 inch triple layer cake, which makes it look even taller.  It makes it a challenge to cut and a real challenge to transport.  To make transport a little bit easier, place 2 or 3 straws through the cake layers before you add the final bit of whipped cream and strawberries.  It will stabilize the cake and keep it from tipping over.
 

Powdered Buttermilk:

I used powdered buttermilk instead of real buttermilk in this recipe.  Why?  Because I always have a jar in my fridge.  I find that buttermilk always spoils and the milk/lemon juice thing doesn’t produce as nice of results as the powdered buttermilk.  For me, it’s become a pantry (or fridge if you will) staple.  It’s easy, lasts forever, and works perfect in recipes.

 

Strawberry Tall Cake

Course Dessert
Cuisine American
Servings 8 people

Equipment

  • Mixer

Ingredients

Cake

  • 5 tablespoons butter at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 teaspoons baking powder
  • 1 1/2 cups cake flour
  • 2/3 cup powdered buttermilk
  • 2/3 cup water

Topping

  • 1 1/2 cups heavy cream
  • 1/4-1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 16 ounce container of sweetened frozen strawberries thawed

Instructions

Cake

  • If using a stand mixer, fit with paddle attachment. Pre-heat oven to 350 degrees. Spray 3 6 inch round baking pans with Baker's Joy OR grease and flour pans.
  • Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beat until smooth.  Mix together the buttermilk powder and water, add to cake batter.  Sprinkle on the baking powder, mix.  Add the flour and mix until just combined.  Divide batter evenly among three 6 inch pans.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Allow to cool completely.

Whipped Cream

  • If using a stand mixer, fit with whisk attachment.
  • Beat heavy cream and vanilla together until slightly whipped up.  Add powdered sugar to taste. (I like my whipped cream a little sweeter than most).

To Assemble the Cake

  • Layer cake, cream, and strawberries.  The frozen, thawed strawberries are quite juicy so some will slop over the sides of the cake, this juice will soak in and taste delicious!

Notes

adapted from Sky High Irresistible Triple Layer Cakes

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Happy Baking!