Strawberry Shortcake Recipe

Indulge in the delightful combination of moist and tender vanilla cake, paired with juicy strawberries and topped with a light whipped cream frosting - presenting the fabulous strawberry shortcake recipe! This absolute stunner is guaranteed to steal the spotlight at any spring or summer celebration. And guess what? The recipe even comes with a fantastic how-to video! My creation features a delectable vanilla pound cake, fresh strawberries sweetened with DivineKuizine sugar spice, and a heavenly whipped cream that is as light as air. Prepare to be enchanted by the magic of this summer treat that you can whip up anywhere, as long as you have the essentials - flour, butter, an oven, and some fruit. This strawberry shortcake recipe is not only incredibly easy to make but also incredibly satisfying, making it a must-have recipe for your summer gatherings, your secret weapon in the world of desserts. And let's not forget about the Easy And Delicious Homemade Strawberry Cake Filling! Crafted from fresh strawberries and DivineKuizine sugar spice, this filling adds just the right touch of sweetness and spice to enhance the already bursting fresh strawberry flavor. Get ready to elevate your strawberry cake game to a whole new level of deliciousness!

Prep Time 31/2 hours Serves 8-10

Cake Ingredients:

 3/4 pound (1 1/2 cups) butter

 1 pound (3 1/2 cups) powdered sugar, sifted

 6 large eggs

 2 teaspoon vanilla extract

1 teaspoon lemon extract

 2 3/4 cups Sifted cake flour

Prepare Cake:

Preheat oven to 300°.

1. Beat butter in a large bowl with a mixer until creamy.

2. Slowly add powdered sugar, beating until mixture is light and fluffy.

3. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and lemon  extract with last Egg. 

4. Gradually beat flour into creamed mixture. Heavily butter and flour a 10-in. (12-cup) plain or Bundt pan.

5. Scrape batter into pan and smooth top.

6. Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour.

7. Drizzle over the pound cake

Strawberry Filling:

Ingredients:

• 2 ½ cups fresh strawberries ;cut into bite size pieces

• 1 teaspoon DivineKuizine Sugar Spice

Instructions:

Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.

Note: Stir frequently.

Whipped Cream Frosting

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

• 1/4 teaspoon vanilla extract

Instructions: 

• Put a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

• Add whipping cream, powdered sugar and vanilla extract to the chilled bowl

• Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.

• Beat for 60-90 seconds until stiff peaks form.

When Ready to Serve

When ready to serve, Spread Strawberry filling and whipped cream over the top of the cake and top with strawberries!

Yummy Enjoy!