Double Decker Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate large bowl, whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and uniform in color.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix. The batter will be thick but pourable. Divide the batter evenly between the two prepared pans.

Bake

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched. Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around the edges and invert onto the rack to cool completely.

Make cream cheese filling

While the cakes bake, place the softened cream cheese in a bowl and beat with an electric mixer until smooth. Add the powdered sugar, heavy cream and lemon zest and beat until creamy and spreadable. Taste and adjust sugar or lemon as desired. Transfer to a small bowl and chill briefly if it becomes too soft.

Prepare fruit layer

If using fresh strawberries, toss the sliced strawberries with a tablespoon of the jam (reserve the rest) to macerate and bring out juices. This will make a glossy, spreadable fruit layer. Warm the jam slightly if it is very thick so it spreads easily.

Assemble double decker

When the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on your serving plate. Spread half of the cream cheese filling evenly over that layer, leaving a small border. Spoon half of the jam/berry compote over the cream cheese, then arrange half of the macerated sliced strawberries on top. Place the second cake layer on top and press lightly to set. Repeat: spread the remaining cream cheese filling across the top layer, then spoon remaining jam in the center and arrange remaining strawberries. For a true 'double decker' you may slice the cake layers in half horizontally to create four thinner layers and repeat the filling steps for a taller cake; if you do this, ensure cakes are very cold to slice cleanly.

Finish and chill

Dust the top lightly with confectioners' sugar, drizzle with melted chocolate if using, and garnish with fresh mint leaves. Chill the assembled cake for at least 30 minutes to set the filling and make slicing easier.

Slice and serve

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days.