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The Ultimate Strawberry Layer Cake With Claire Saffitz | Dessert Person

This cake is my platonic ideal of a spring or summer dessert- uncomplicated, light and fruit forward. It's a hybrid of two other strawberry desserts I like quite a bit, the french layer cake known as fraisier and a classic strawberry shortcake. This cake is now my vehicle of choice for fresh berries and their juices. Follow along as Claire Saffitz makes the ultimate Strawberry Layer Cake.

Special Equipment:

9-inch springform pan or 9-inch cake pan with 2-inch sides, stand mixer

CORNMEAL CAKE:

Butter for the pan

1/2 cup yellow cornmeal (2.6 oz / 75g)

1 cup buttermilk (8.5 oz / 250g) at room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (7 oz / 200g)

1 tablespoon baking powder (0.42 oz/ 12g)

1/2 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt

3/4 cup sugar (5.3 oz / 150g)

2 teaspoons finely grated lemon zest

10 tablespoons unsalted butter (5 oz / 142g), at room temperature

2 large eggs (3.5 oz / 100g), at room temperature

ASSEMBLY

1 1/2 pounds (681g) strawberries, hulled (about 4 cups)

1/4 cup sugar (1.8 oz / 50g)

2 teaspoons fresh lemon juice

2 cups heavy cream (16 oz/ 454g)

Video Breakdown

0:00 Start

0:01 How To Strawberry Cornmeal Layer Cake

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