STRAWBERRY SHORTCAKE CAKES RECIPES

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 10-inch cake pans.
• Beat egg whites in a bowl for 1 minute; set aside.
• Sift flour, sugar, baking powder, and salt together into a bowl. Add shortening and 1/2 of the milk; mix well. Add remaining milk, egg whites, and vanilla extract. Mix well. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in the pan for 10 minutes, then remove cake and let cool completely on rack, about 30 minutes.
• While cake layers cool, mash strawberries in a large bowl; add sugar. Refrigerate filling in a covered container for at least 30 minutes.
• Trim tops off the cake layers to level and to remove as much crust as possible. This allows the strawberry filling to soak into the cake.
• Liberally spread strawberry filling on top of a cake layer, without running over the sides. Add another cake layer. Spread more filling. Repeat with the last layer.
• Put a circular plastic container upside down over the strawberries on top; spread whipped topping around the rim. Remove the container to reveal the strawberries in the center.