• 5 cups flour
• 3/4 cup brown sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 pound cold butter, cut into 1/2” pieces
• 1 1/4 cup buttermilk
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla
• Coarse sugar for sprinkling
Strawberries & Cheater’s Whip Cream
• 2 quarts strawberries, sliced
• 2 tablespoons sugar
• 2 teaspoons lemon zest
• 1 tablespoon fresh squeezed lemon juice
• 8 ounces cream cheese at room temperature
• 1 2/3 cup powdered sugar
• 2 1/4 cup heavy cream
• 1 teaspoon vanilla
Heat oven to 350 degrees. Grease 3 9” cake pans. Sprinkle coarse sugar into pans and shake around somewhat evenly.
Make biscuit layers: In a very large bowl whisk flour, brown sugar, baking powder, baking soda, and salt. Put 1/2 of the mixture into food processor with 1/2 of the butter. Pulse until butter is the size of small peas. Transfer to the bowl of a stand mixer. Do the same with remaining flour mixture and the rest of the butter. Pour into stand mixer bowl. In a large measuring cup whisk the buttermilk, eggs, egg yolk, and vanilla. Pour over flour mixture and turn mixer on. Mix until just blended. Do not overwork. Divide dough evenly amount the 3 pans. Press into even layers and sprinkle heavily with coarse sugar. Bake until done, about 28 minutes. Cool completely.
Prepare strawberries: In a large bowl gently toss strawberries, sugar, lemon zest, and lemon juice. Let sit at room temperature for 30 minutes.
Make whipped cream: In stand mixer, using the whisk attachment, whip the cream cheese and powdered sugar until light and fluffy, about 2-3 minutes. With mixer on low, add cream slowly, then whip on medium speed until peaks form. Add vanilla.
Assemble cake: Place first layer onto serving plate/stand. Top with first layer of whip cream and 1/3 of the strawberries. Repeat with remaining layers.
*Original recipe from Erin McDowell. I adapted it somewhat.