This Strawberry Shortcake Cake is a two-layer dessert consisting of layers of homemade pound cake, whipped cream and macerated lavender strawberries. A gorgeous, show-stopping dessert for any occasion!
Preheat your oven to 350° and line and grease two 9-inch round cake pans.
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
To buttermilk, add the vanilla and stir to combine.
In the bowl of your stand mixer, add the softened butter and sugar. Mix on medium-low speed for 5 minutes until creamy and pale in color.
Add 1 egg at a time, mixing well after each additional egg.
Alternate adding 1/3 of the flour mixture, then 1/2 of the buttermilk and repeat ending with the remaining 1/3 of the flour.
Divide the batter among the prepared cake pans and bake on the middle rack of your preheated oven for xx minutes or until a tester comes out with only a few crumbs attached.
Allow to cool. I've included at least 1 hour for cooling time.
FOR THE LAVENDER STRAWBERRIES:
Place sliced strawberries into a mixing bowl. Toss with 1/4 cup lavender sugar (or sugar of your choice). Let sit for 3 minutes or longer. Keep in mind: the longer they macerate the softer they will get.
TO BUILD THE CAKE:
Once the cake has cooled, use a skewer or chopstick to poke holes in the top of each cake. Carefully spoon the strawberry liquids over top and into the holes.
Top the first layer with half of the whipped cream and spread to the edges of the pound cake.
Then top the whipped cream with half of the strawberries.
Place the second layer of cake on top of the strawberries and gently press to secure. Repeat with the second layer of whipped cream and strawberries.
Keep chilled until ready to serve*.
*A serated bread knife works well for cutting this cake.