Categories: Dessert

Ingredients

• 2 cups cake flour
• 1 1/2 cups plus 2 tbsp. sugar, divided
• 1 1/2 cups whole buttermilk
• 2/3 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 tsp baking soda
• 1 1/2 tsp vanilla extract, divided
• 1/2 tsp kosher salt
• 1 quart fresh strawberries, hulled and sliced
• Sweetened whipped cream, to serve
• Garnish: orange zest, cake crumbs

Directions

1. Preheat oven to 350. Spray a 13×9-inch baking pan with baking spray with flour.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, 1 1/2 cups sugar, buttermilk, cocoa, butter, eggs, baking soda, 1 tsp vanilla, and salt at low speed for 30 seconds; scrape sides of bowl. Increase mixer speed to high; beat for 3 minutes, stopping to scrape sides of bowl. Spread batter into prepared pan.

3. Bake until a wooden pick inserted in center comes out clean, 28-32 minutes. Let cool completely in pan on a wire rack.

4. In a medium bowl, stir together strawberries, remaining 2 tbsp. sugar, and remaining 1/2 tsp vanilla. Let stand for 30 minutes, stirring occasionally.

5. Cut cake into 1-inch pieces. Layer cake pieces, strawberries, and whipped cream in serving cups as desired. Garnish with orange zest and cake crumbs. Serve immediately.

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