Berry Shortcake with Lime Whipped Cream

CAKE

1. PREHEAT oven to 350°F.
2. LINE bottom of an 8-inch cake pan with a round of parchment paper.
3. GREASE parchment paper and insides of pan with oil or butter.
4. SET ASIDE cake pan.
5. PLACE 1 ½ cups all-purpose flour into a large bowl.
6. ADD 1 ½ teaspoons baking powder.
7. ADD 1/2 teaspoon baking soda.
8. ADD 1/2 teaspoon salt.
9. WHISK to combine.
10. SET ASIDE flour mixture.
11. PLACE 1 stick (1/2 cup) butter into a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment
12. BEAT until light and fluffy.
13. ADD 3/4 cup granulated sugar.
14. BEAT until light and fluffy.
15. ADD 2 large eggs plus 1 large egg yolk.
16. BEAT until thoroughly combined and SCRAPE DOWN sides of bowl with a rubber spatula as needed.
17. ADD 1 teaspoon vanilla extract.
18. BEAT to combine.
19. ADD one-third of flour mixture to butter mixture.
20. BEAT just until ingredients begin to combine. Do not over mix.
21. ADD 1/4 cup buttermilk.
22. BEAT just until ingredients begin to combine. Do not over mix.
23. ADD half of remaining flour mixture to butter mixture.
24. BEAT just until ingredients begin to combine. Do not over mix.
25. ADD remaining 1/4 cup buttermilk.
26. BEAT just until ingredients begin to combine. Do not over mix.
27. ADD remaining flour mixture to butter mixture.
28. BEAT just until ingredients are combined. Do not over mix.
29. SPREAD batter evenly in prepared cake pan and TAP pan on countertop several times to remove air bubbles.
30. BAKE 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
31. ALLOW cake to rest 10 minutes inside pan.
32. INVERT pan over a wire rack and TAP gently to REMOVE cake from pan.
33. ALLOW cake to cool completely.
34. REMOVE parchment paper and SLICE cake horizontally into three layers using a serrated knife.
35. SET ASIDE cake layers.

FILLING AND ASSEMBLY

1. STEM AND CORE 1 package (16 ounces) strawberries.
2. SLICE strawberries vertically into wedges.
3. DIVIDE strawberries between 2 large bowls.
4. ADD 1/4 cup granulated sugar to 1 bowl of sliced strawberries and SET ASIDE remaining bowl.
5. CRUSH strawberries and granulated sugar together until pureed using a potato masher or large spoon
6. SET ASIDE strawberry puree.
7. POUR 2 cups heavy cream into a large mixing bowl or the bowl of a stand mixer fitted with whisk attachment.
8. BEAT until bubbly and somewhat thickened.
9. ADD 1/3 cup powdered sugar.
10. ADD 1 teaspoon vanilla extract.
11. ADD 1 teaspoon grated lime zest.
12. BEAT until soft peaks form.
13. TASTE heavy cream mixture and ADD additional grated lime zest as desired.
14. BEAT until stiff peaks form and SET ASIDE whipped cream.
15. ADD 1 package (6 ounces) blackberries, 1 package (6 ounces) blueberries, and 1 package (6 ounces) raspberries to reserved sliced strawberries and FOLD GENTLY to combine.
16. SET ASIDE berry mixture.
17. PRESS pureed strawberries through a fine mesh strainer to SEPARATE strawberry syrup and DISCARD strawberry solids.
18. SET ASIDE strawberry syrup.
19. PLACE bottom cake layer onto a serving platter or cake stand.
20. DRIZZLE 1/3 of strawberry syrup over bottom cake layer.
21. SPREAD 1/3 of whipped cream mixture over bottom cake layer.
22. SPRINKLE 1/3 of berry mixture evenly over whipped cream.
23. PLACE middle cake layer onto bottom cake layer.
24. PRESS DOWN middle cake layer gently to secure.
25. DRIZZLE half of remaining of strawberry syrup over middle cake layer.
26. SPREAD 1/2 of remaining whipped cream mixture over middle cake layer.
27. SPRINKLE 1/2 of berry mixture over whipped cream.
28. PLACE top cake layer onto middle cake layer.
29. PRESS DOWN top cake layer gently to secure.
30. SPREAD remaining whipped cream over top cake layer.
31. SPRINKLE remaining berry mixture over top cake layer.
32. DRIZZLE remaining strawberry syrup over berry mixture.
33. GARNISH with fresh mint.
34. SERVE immediately.
35. PRO TIP
    
    To make this recipe ahead of time, stabilize the lime whipped cream to prevent it from melting or losing its shape: Completely dissolve 1/2 teaspoon unflavored gelatin in hot water, allow it to cool slightly, then add it to the heavy cream mixture at the soft peak stage. Refrigerate berry shortcake until needed.