STRAWBERRY SHORTCAKE THEMED CAKE RECIPES

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.

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.