Strawberry Shortcake


  • ½ cup unsalted butter, softened
  • 1⅓ cup sugar
  • 2 egg
  • 2½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk
  • Topping and middle layer:
  • 16 ounces Whipped cream topping
  • Strawberry filling layers:
  • ¼ cup sugar
  • 3 pounds fresh strawberries, sliced (reserve a few for decoration if you like)


Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside. In a separate bowl, combine the salt, flour, baking powder and whisk; set aside. In the bowl of a mixer, cream together butter and 1⅓ cup of sugar. Add eggs and vanilla extract and beat well. With the mixer on low speed, slowly alternate between adding dry ingredients and milk. Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack. Place sliced strawberries and ¼ cup of sugar in medium saucepan over medium heat and stir gently until sugar is dissolved. Take off heat and set aside to cool slightly. Once cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with cut side up. Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.  Refrigerate for about 2 hours before serving.