I had the BEST strawberries the others day! I thought they had been sprinkled with sugar but they hadn't...it was amazing. That reminded me it was strawberry shortcake season. I love this dessert becuase it's so light you can eat it in the heat and you can eat it with little guilt. This recipe may seem like a lot but listen, it is worth it!
Ingredients
2 sticks unsalted butter, room temp
2 cups granulated sugar
3 cups cake flour, sifted
1 tbsp baking powder
1/2 teaspoon salt
1 1/4 cup milk
4 large eggs
2 teaspoons vanilla extract
Strawberries:
1 quart fresh strawberries, sliced
2 tablespoons sugar
Instructions
Preheat oven to 350. Combine the dry ingredients and set aside.
Combine the sugar and butter and then and the eggs and vanilla and mix. Slowly add the dry ingredients and milk, alternating between the two.
Mix.
For multiple layers divided between greased two 9 inch circle pans, or whatever vessel you want to use. I've used muffin and brownie tins before (the individually spaced ones). Bake for 20-25 minutes and cool on a wire rack.
Cut your layers how you wants and layer strawberries and whipped cream and drizzle the juice from strawberries all over the top. ENJOY