Kitten’s Strawberry Shortcake

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A delicious moist yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream, plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices and the more sugar the better, you can use as much whipped cream and strawberries as desired the amounts listed are only a guideline, if desired you can make two separate cakes topped with berries and whipped cream in place of the layered…

Because of the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing

INSTRUCTIONS:————————————

Wash and remove the stems from each berry then slice.

Place the sliced berries into a glass bowl, add in 3/4 – 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).

Cover and refrigerate for about 6 hours.

Generously grease two 8-inch round cake pans.

In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).

Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.

Add in milk and beat until blended

In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.

Divide and spread the batter between the two prepared baking pans (batter will be thick).

Bake in a preheated 350 degrees F oven (set oven rack to second-lowest position) for about 22 minutes or until cakes test done (do not over bake the cakes).

Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.

Place half of the strawberries with a little juice over the top of one cake, then dollop half of the whipped cream.

Top with the other cake, then strawberries and top with remaining whipped cream.

You will also find this recipe on www.recipezazz.com