I really did make this lovely cake from scratch, I just did not have my camera handy when I was baking. I used my King Arthur cake flour that we used for a prior recipe and followed the recipe exactly, except I am not a sifter. I don’t have one and find it hard to do this extra step. Does anyone know if it really makes a difference?
When I went to bake the cake, I found I did not have an 8 inch cake pan, and since I had already made one trip to my local cooking supplies store (King Arthur Flour), I made do with a 9 inch pan. I actually coated it with butter, floured the pan, and cut out parchment paper, as listed in the recipe. The cake turned out without a problem, YAY!
Since I used a 9 inch pan, I did not have the thickness to do a 3 layer cake. The strawberries and whipped cream in the middle were wonderful and the cake has been much appreciated by my family, as can be seen below. I think the three layers would have been nicer to have, so will need to purchase an 8 inch pan to use next time I make this recipe.
This was a wonderful cake, not very hard to make and very very good.