Recipe: Layered Strawberry Shortcake

Layered Strawberry Cake



For the cake:

2 ¼ cups all purpose flour

1 tablespoon baking powder

¼ teaspoon sea salt

8 oz. butter softened

1 ¾ cups sugar

1 vanilla bean split, seeds scraped

3 eggs

1 ¾ cups milk


Directions for Cake:


  1. Preheat oven to 350 degrees
  2. In a large bowl mix together flour, sea salt, and baking powder
  3. In a separate bowl, mix together butter, sugar and vanilla bean seeds and eggs
  4. Combine the two bowls of ingredients, slowly mixing in the milk (be sure not to overmix or the cake will be dense)
  5. Pour into two, buttered 8 inch round pans and bake for 40 minutes or until a toothpick comes out clean


For the cream cheese frosting:

8 oz. package of cream cheese

1 cup of powdered sugar

1 tsp vanilla extract

16 oz. carton of heavy whipping cream


Directions for Frosting:


  1. Add all ingredients to a large mixing bowl
  2. Whip until fluffy


Needed for assembly:


2 cartons of fresh strawberries, washed and sliced

Cooled vanilla bean cake, crumbled

Cream Cheese Frosting

Trifle bowl


Directions for Assembly:


  1. Place half of the crumbled cake along the bottom of the dish
  2. Place half of the strawberries on top of the cake layer
  3. Dollop half of the frosting into the center of the strawberry layer and smooth outward
  4. Repeat with remaining ingredients and decorate the top with strawberries

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