Strawberry Shortcake Cake


Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.

Servings: 12

Ingredients
For the Cake
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons butter
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 large eggs at room temperature <---- very important
  • 1-1/4 cups sugar
  • 1 clamshell fresh strawberries , halved

For the Filling
  • 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
  • For the Whipped Frosting
  • 2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon pure vanilla extract

Instructions
  1. Preheat oven to 350.
  2. Set oven rack in the middle.
  3. Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
  4. In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
  5. Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.

For full instructions kindly visit diethood.com.

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