Strawberry Shortcake

Ingredients

Sponge Cake

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup milk

Whipped Cream

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

Strawberries

• 1 cup strawberries, sliced
• 16 strawberries, halved
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

Method:

Cake

1. Preheat oven to 350F. Grease two 9-inch round pans then line with parchment paper cut to fit the bottom of the pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat together the sugar and melted butter for 2-3 minutes. Beat in the eggs one at a time then vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour.
4. Divide the batter evenly into the pans then bake 20 minutes or until a toothpick comes out clean. Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.

Whipped cream

1. In a large mixing bowl, beat the cream on high speed until thickened and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over). Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.

To assemble

1. For the filling, fold 1 cup sliced strawberries into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.
2. Place one cake layer onto a plate or cake stand. Top with the strawberry whipped cream filling. Place the other cake on top and gently push down. Top with remaining whipped cream and strawberry halves. Store in the refrigerator for up to a week.