Strawberry Shortcake Layer Cake

• Vegetarian

• Produce

  • 1 qt Strawberries, fresh

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Cake flour
  • 2 3/8 cups Granulated sugar
  • 1/2 tsp Salt
  • 4 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 2 cups Heavy whipping cream
  • 1 1/4 cup Milk

Found on goboldwithbutter.com

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 cups cake flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup milk
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 quart fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

• To prepare the cake, preheat oven to 350°F. Line two 8- or 9-inch round cake pans with parchment paper. Butter and flour the parchment paper to keep the cakes from sticking.
• In bowl of electric mixer, beat butter and sugar on high speed until pale and creamy, about 3-4 minutes, scraping down bowl as necessary.
• In medium bowl, combine cake flour, baking powder and salt. In another bowl, whisk together milk, eggs and vanilla extract. Add flour mixture to butter mixture in 3 additions, alternating with milk mixture and ending with flour mixture. Scrape down bowl between each addition.
• Divide batter between two prepared cake pans and bake until tops are barely golden brown and spring back when lightly touched, about 30-35 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool to room temperature. Cover cake layers with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• When ready to assemble cake and serve, prepare the strawberries. Toss sliced strawberries, sugar and vanilla extract in bowl and let sit for 20 minutes.
• To prepare whipped cream, use electric mixer to beat whipping cream, sugar and vanilla extract to medium peaks.
• Remove chilled cake layers from refrigerator and use small knife to score each layer in half horizontally. Then use a large serrated knife to slowly cut all the way through each layer, using scored line as a guide.
• Place one cake layer on cake plate or stand. Cover with 1 cup whipped cream and one quarter of strawberry mixture. Repeat with remaining cake layers, whipped cream and strawberries.
• Serve cake immediately.