Wow!! This is what I made myself for Mother's Day (my husband made everything else so don't worry) and it was wonderful. My favorite dessert in the whole, wide world is strawberry shortcake, so when I found this here I knew I had to try it. It is so moist and looks beautiful, not to mention when you pair it with strawberries and whip cream, this lady is in heaven!!
2 c. flour
1 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 c. butter, softened
1 c. sugar
1 t. vanilla extract
1 c. buttermilk (if you don't have the real stuff, just add 1 t. vinegar to your 1 c. of milk)
1/2 c. water
1/2 c. sugar
* Preheat oven to 350 degrees. Spray a 9-inch spring form pan with non-stick cooking spray. Then line the bottom with a 9-inch round piece of parchment paper. Spray the paper.
* In a medium bowl, sift together flour, baking powder and soda, and salt. Set aside. In another medium bowl, beat butter and sugar together until light and fluffy. Add vanilla and mix. Add eggs one at a time, beating well after each one. Add the flour in three parts, alternating with the buttermilk. Pour in prepared pan and smooth the top. Bake for 40-45 minutes or until golden brown. Cool in the pan on a cooling rack for 20 minutes.
* After the cake has cooled and while still in the pan, poke holes all over in the cake with a bamboo skewer. Make simple syrup by combining sugar and water in small saucepan over high heat. Bring to a boil and remove from heat. Syrup should be completely clear and sugar dissolved. Slowly and evenly pour syrup over the top of cake. Let sit another 20 minutes. Remove sides of spring form pan, invert on cake plate, remove bottom of pan and let cool completely. Serve with fresh fruit and whipped cream.