Strawberry Shortcake Cake

• Vegetarian

• Produce

  • 1 Clamshell fresh strawberries

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 cups Cake flour
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 can Strawberry pie filling
  • 1 1/4 cups Sugar
  • 2 tbsp Vanilla, pure

• Dairy

  • 3 tbsp Butter
  • 2 cups Heavy cream
  • 3/4 cup Milk

Found on diethood.com

Description

Ingredients

• 1-1/2 cups cake flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3 tablespoons butter
• 1 tablespoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 3 large eggs at room temperature
• 1-1/4 cups sugar
• 1 clamshell fresh strawberries, halved
• 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf )
• 2 cups cold heavy cream
• 1/2 cup powdered sugar
• 1 tablespoon pure vanilla extract

Directions

• Preheat oven to 350.
• Set oven rack in the middle.
• Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
• In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
• Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
• Remove from heat and stir in vanilla and lemon juice.
• In your mixers bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
• With the mixer on, slowly pour in the milk mixture; mix until well incorporated.
• Turn off mixer and gently fold in the flour mixture.
• Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Remove from oven and set pans on a cooling rack.
• Snap open the springform pans and turn our the cakes; let completely cool.
• In the meantime, prepare the frosting.
• In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
• Cover and chill in the refrigerator for 30 minutes.
• When chilled, beat the mixture until stiff peaks form.
• When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
• Spread half of the whipped frosting over 1 of the thinner cake layers.
• Add the thin cake layer over the whipped frosting.
• Spread the strawberry pie filling over the cake.
• Top with the last cake layer.
• Spread the rest of the whipped frosting over the cake.
• Top with fresh strawberries.
• Chill cake for 1 hour.
• Serve.