[realfood] Sky High Strawberry Shortcake---with Filling

SKY HIGH STRAWBERRY SHORTCAKE

CAKE
1/2 cup + 1 tbs unsalted butter, room temp
1 1/4 cups + 3 1/2 tbs sugar
2 tsp vanilla
3 eggs
1 egg yolk
2 1/2 cups cake flour
4 tsp baking powder
1/2 tsp salt
1 1/4 cups buttermilk
2 1/4 cups heavy cream
Whole strawberries
FILLING
8 cups strawberries, small
2 tbs anisette liqueur
3 1/2 tsp vanilla
1 cup sugar

CAKE: Heat oven to 350 degrees. Coat bottoms and sides of 3 round cake pans with nonstick spray. Line bottoms with wax paper, spray with nonstick spray.
In a bowl, cream butter, 1 1/4 cups sugar and vanilla until light and fluffy. Add eggs and yolk, beat well.

Sift together flour, baking powder and salt. Add to batter, alternating with buttermilk. Divide batter among pans. Bake 30 min. or until done. Let cool in pans 10 min. Invert cakes onto racks, peel off paper and cool completely. In a chilled bowl with chilled beaters, whip cream with the remaining sugar until stiff.

FILLING: Hull strawberries, slice thin. In a bowl, stir strawberries, anisette, vanilla and sugar. Cover, let strawberries macerate at room temp until they exude juices, about 1 hour.

Place 1 cake layer flat side up on a serving plate. Brush with a generous amount of strawberry juice. Spoon 1 cup strawberry filling over cake layer. Spread 1/3 of the whipped cream over filling. Repeat with second layer. Top with final layer, flat side up. Spread the remaining whipped cream and garnish with a few whole strawberries. Cover loosely with plastic wrap and refrigerate 2 hours before serving. Serve with the remaining strawberry filling. MAKES 16 SERVINGS.*
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