Buttermilk Strawberry Shortcake by Karen none Buttermilk Strawberry Shortcake INGREDIENTS: 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup butter, softened 2 cups sugar4 eggs 1 cup buttermilk 1 teaspoon vanilla extract 2 pounds strawberries1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Sweetened Whipped Cream or Whipped ToppingINSTRUCTIONS: *If you don't have buttermilk, add a teaspoon of either white vinegar or lemon juice to 1 cup of milk. Let stand for 10 minutes before using.Preheat your oven to 350 F. Grease and flour two 9-inch round pans. (Or three 8-inch round pans.) In a medium bowl, combine the flour, baking powder, salt and baking soda; stir with a fork to mix well. Set aside. In a large bowl, combine the softened butter and the sugar; beat with a mixer on high speed until very light and fluffy. (About 6 to 8 minutes.)Add the eggs, one at a time, beating well after each one.Add about a third of the flour mixture; beat at low speed just until the flour disappears.Add half of the milk; beat at low speed just until milk disappears. Mix in another third of the flour, followed by the rest of the milk and then the rest of the flour in the same way.Stir in the vanilla.Divide the batter among the prepared pans.Bake at 350 F for 20 to 25 minutes, until the cakes are golden brown and spring back when touched lightly in the center. Cool the cakes in the pans on wire racks for 10 minutes. Remove cakes from pan and continue to cool until room temperature.While the cake layers are cooling, hull and slice the strawberries.Toss the strawberries with the 1 cup of sugar, ground cinnamon and vanilla. Set aside for 10 to 15 minutes.Place one of the cake layers top-side down on a cake plate. Spoon half of the sliced strawberries and their juices over the cake.Top strawberries with whipped topping. Place the other cake top-side down over whipped topping. Top with the remaining strawberries and whipped topping.ENJOY!!!🍰