Ingredients
-
4
-
1
-
2
-
2
-
3
-
1/2
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Strawberry Shortcake, , This was a decent cake I chose to make this one because it didn’t require eggs since my son is allergic to eggs It was enjoyed by all, but I did taste the aftertaste mentioned in another comment It was still drier than I like (although I’m finding that’s typical for this kind of cake), but it worked for what I was looking for My only complaint about making it was that the batter was really sticky making it really hard to spread in the pans
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Steps
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1
Done
|
Toss the Strawberries With 1 Cup (250 Ml) Sugar in a Bowl and Refrigerate For at Least 1 Hour. |
|
2
Done
|
in a Separate Bowl Combine the 2 Tablespoons Sugar, Flour, Baking Powder, and Salt. |
|
3
Done
|
Blend in the Butter. |
|
4
Done
|
Add the Milk and Vanilla and Mix Well. |
|
5
Done
|
Grease Two 8-Inch (20 Cm) Round Cake Pans and Divide the Batter Between Them. |
|
6
Done
|
Bake in a Preheated 450f (230c) Oven For 12 to 15 Minutes, Until Golden Brown. |
|
7
Done
|
Remove from the Oven and Cool. |
|
8
Done
|
Place One Cake Upside-Down on a Serving Platter and Top With Half the Strawberries. |
|
9
Done
|
Top With the Remaining Cake Layer and the Rest of the Strawberries. |
|
10
Done
|
Serve Garnished With Whipped Cream. |
