Recipe:
For the cakes:
4 c ap flour
1/4 c sugar
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 butter milk
1 egg
1 tsp vanilla extract
1 cup + 2 tbs butter (cold and diced)
For the strawberries:
1 1/2 lbs strawberries (tops removed and sliced)
1/3 c sugar
1/4 c limoncello (optional)
For the whipped cream:
2 cups heavy cream
1 tsp vanilla extract
1/4 c sugar
Begin with the cakes. Mix all of the dry ingredients and set aside. Whisk together the butter milk, egg, and vanilla extract, set aside. Using a pastry cutter cut 1 cup of the butter into the flour until you have pieces the size of a pea. Mix the wet ingredients into the dry until you have a shaggy mess then dump out onto a table. Work dough just until it comes into a ball being careful not to over work and melt the butter with the heat from your hands. Wrap in plastic wrap and chill for 20 minutes. Macerate the berries by tossing them with the sugar and limoncello then cover and keep in fridge until ready. Preheat oven to 420 degrees. Roll dough out to about 1” thick and cut with a pastry round to the desired size. Place cakes on to a sheet tray lined with parchment or lightly greased and bake for 18 minutes or until tops have turned slightly golden brown. Rest the cakes for at least 20 minutes before cutting. While they rest add the whipped cream ingredients into a blender and whisk on high until you’ve achieved stiff peaks (if you touch it with a spoon the cream should be stiff enough to stick straight up when the spoon is pulled away). To plate cut a cake in half spoon in some strawberries and cream then place the top on and once more top with strawberries and cream.