Strawberry Shortcake

Ingredients:

Directions:

• Preheat oven to 350, place rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
• In a large bowl,  sift the flour,  baking powder and salt together, 3 times. Bring the milk and butter to a boil (in a small saucepan. Remove from the heat and add vanilla and lemon extracts.
• In separate mixing bowl, beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture.
• Fold in the flour mixture. Spread the batter in the pans and bake for 15 minutes, or until golden, make sure cake tester comes out clean.
• Set the pans out to cool. Run the tip of a knife around the edges of the cakes to loosen them, then turn out of the pans.

Whipped Cream Frosting:

• In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let stand for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.
• Remove the bowl from the heat and let cool to lukewarm.
• In a mixing bowl, whip the cream until slightly thickened. Add the confectioners’ sugar and vanilla and whip to the consistency of shaving cream.
• Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Strawberries:

• Wash and dry the strawberries, pick out 12.
• Stem and slice the rest. Mix with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Spoon some of the strawberries with their juice onto each shortcake bottom.
• Spread a 1/2-inch layer of whipped cream on top.
• Place the second cake over the first. Frost the entire cake with the remaining whipped cream.
• Top with the 12 whole berries.

Thanks for stopping by!

Lisa