STRAWBERRY SHORTCAKE LAYERED RECIPES

Steps:

• Preheat oven to 350°. Line two 8” round cake pans with parchment paper and grease with cooking spray. In a large bowl, beat together cake mix, pudding mix, eggs, water, and butter. Divide between prepared pans and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.  Meanwhile, make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Spread a thin layer of buttercream on top of one cake layer, then transfer remaining buttercream to a piping bag. (No need to use a pastry tip — just ship a large hole!) Stand strawberries on top of buttercream in an even layer then pipe buttercream between and top of strawberries to cover. Smooth top with an offset spatula.  Place second layer on top, then cover the entire cake with Cool Whip. Slice any leftover strawberries into thin slices to garnish cake. 

Steps:

• Cake:
• Preheat the oven to 350 degrees F. Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round, then grease the parchment paper.
• Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and ¼ cup milk.
• Mix on medium speed for about 1 minute until the dry ingredients are moistened. Stop the mixer and scrape down the sides and up the bottom of the bowl.
• Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.
• Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing.
• Pour the batter into the cake pan.
• Bake for around 20 to 22 minutes or until the cake is baked through or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in the pan set on a wire rack.
• Cool cake completely in the pan set on a wire rack.
• Strawberries:
• Mix the sliced strawberries, jam, and sugar together.
• Let it sit at room temperature or in the refrigerator.
• Whipped Cream:
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3 to 4 minutes, until medium peaks form.
• Place the cooled cake on a serving plate or cake stand. Pile the whipped cream on top, then gently spread it out to the edges. Top with strawberries.
• Slice and serve the cake, and enjoy!