Bring strawberries, sugar, lemon juice, and salt to simmer in large saucepan over medium heat. Mash strawberries with potato masher and cook until thick and jamlike, about 30 mins. (Mixture should measure 2 3/4 cups). Transfer to a shallow dish and refrigerate until cool, about 30 mins.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Whisk flour, baking powder, baking soda, and salt in bowl. Combine buttermilk and vanilla in measuring cup. With electric mixter on medium-high speed, beat butter, cream cheese, and granulated sugar until light and fluffy, about 2 mins. Beat in eggs, 1 at a time, until combines, then buttermilk mixture. Reduce speed to low and add flour mixture gradually until combined.
Divide dough into 6 equal pieces. Pat each into 5 inch disk, wrap in plastic, and refrigerate until firm, about 30 mins. Meanwhile, cut six 9 inch parchment rounds. Line 8-inch round cake pan with parchment round and press chilled dough disk into bottom of lined pan. Transfer round to rimmed baking sheet. Repeat, placing second round 1/2 inch apart. Repeat with 2 additional disks on second rimmed baking sheet. Bake until just golden around edges 16-20 mins, switching and rotating sheets halfway through baking. Cool 10 mins on sheets, then transfer to counter to cool completely. Repeat with remaining dough.
Place 1 cooled cake round on serving platter. Spread 1/2 cup cooled berry mixture over cake, leaving 1/2 inch border uncovered, then top with another round. Repeat with remaining berry mixture and cake rounds, finishing with cake. Cover with plastic wrap and refrigerate until cake has softened, at least 8 hours or up to 3 days. Dust with confectioners' sugar and serve.
Originally Submitted
8/31/2010
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