Strawberry Shortcake

Strawberry Shortcake

Ingredients:

• 1 cup sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/3 cup water
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 12-ounce carton of whipped topping
• 2 oz cream cheese
• 1/3 cup powdered sugar
• 2 pounds fresh strawberries

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom of a 9×13 baking pan and line it with parchment paper.
2. Beat the eggs until very light. Add in the sugar, water, and vanilla, beating until well combined. Sift in the flour, baking powder, and salt. Beat quickly until fully incorporated. Immediately pour the batter into the prepared pan.
3. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted comes out clean.
4. Once baked, invert the cake onto a flat surface, remove the parchment paper, and let it cool completely. For easier carving, freeze the cooled cake for about an hour. Use a large serrated knife to slice the cake evenly into three layers.
5. Place one layer of cake at the bottom of the parchment paper-lined pan. Spread a layer of whipped topping over it, then arrange sliced strawberries evenly on top.
6. Take the second layer of cake and spread another layer of whipped topping over it. Place it, whipped topping side down, on top of the first layer.

1. Repeat the layers of whipped topping and strawberries once more, making a total of two layers.
2. In a bowl, beat together the cream cheese, powdered sugar, and 1 tsp vanilla extract until smooth. Fold in 1 cup of whipped topping. Spread this mixture across the top of the cake, reserving some for piping rosettes if desired. Use a spoon or fork to create decorative stripes on top.
3. Refrigerate the cake for at least 4 hours or overnight. Cut it into squares and garnish each square with a strawberry half and a rosette or dollop of frosting if desired. Enjoy your Strawberry Shortcake!