Strawberry Shortcake

There are so many variations of this recipe. This one happens to be the kind that my family and I love! It includes a soft, melt-in-your-mouth vanilla cake. I take some fresh whipped cream and sweetened strawberries to fill it and top it! IT IS SO GOOD!

You can watch the video tutorial on my youtube channel!

https://www.youtube.com/watch?v=KLA2Xsocwsc

Ingredients:

For the cake:

• 1/2 cup (or 1 stick) of softened unsalted butter

• 3/4 cup sugar

• 2 eggs

• 1 Tbsp. vanilla extract

• 1/2 cup sour cream

• 2 1/4 cups all purpose flour

• 1/2 tsp. salt

• 1/2 tsp. baking soda

• 2 tsp. baking powder

• 1 1/4 cups whole milk

For the strawberry sauce:

• 3 cups of sliced strawberries

• 1 cup of sugar (you may not need as much if your strawberries are already really sweet; this is up to you!)

*Put the sliced strawberries into a large bowl. Pour the sugar on top and mix well. Let this sit on your counter for about an hour. Mix it every once in a while. The strawberries will release a lot of juice!

For the whipped cream:

• 2 cups of cold heavy cream

• 3 Tbsp. sugar

• 1/2 tsp. vanilla extract

*In a large bowl, add all 3 ingredients. Using a hand held electric whisk, mix the ingredients together until you get stiff peaks. Keep your whipped cream in the fridge until you use it.

1. Preheat the oven to 350 degrees. Spray a 9 inch springform pan with nonstick cooking spray.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for a couple minutes until light and fluffy.

3. Add in the eggs and vanilla. Mix well for another 2 minutes. Scrape down the sides and bottom of the bowl and continue to mix for another 30 seconds or so.

4. Add the sour cream and mix for a few seconds. At this point, your mixture may look a little curdled, but that is normal and okay! :)

5. In a separate bowl, briefly mix together the flour, salt, baking powder, and baking soda. Then add the dry ingredients to your wet mixture.

6. While mixing on low, slowly add the milk to your batter. Mix only for 30 seconds until it comes together. Do not over-mix!

7. Pour the batter into your prepared pan. Bake for about 45 minutes to an hour. Keep checking on it because every oven is different. When a toothpick inserted in the center of the cake comes out clean with no wet batter, you'll know it's ready!

8. Let the cake cool completely in the pan. It will take about an hour or so.

9. Once the cake is cooled, slice it in half lengthwise to create 2 layers. On the first layer, put as much strawberry sauce as you'd like. Then top it with whipped cream

10. Put the second layer on top of that. I put it cut side up so it will soak up the strawberry juice better. Then do the same thing with the strawberries and cream. Use the rest of the cream over the entire cake.

11. Serve with the remaining strawberry sauce and whipped cream on the side.