Strawberry Shortcake

As we move into the last week of August, I decided to share the perfect cake for any barbeques that you host or attend. Its light, sweet and oh so good! The first time I made this strawberry shortcake, the frosting did NOT turn out right for me, so I made a quick cream cheese frosting instead. The second time I made it, I decided to lighten it up with a simple homemade whipped cream. That was the BEST decision ever! One, there’s nothing better than homemade whipped cream! Two, it created the perfect balance of sweetness between the cake, the whipped cream and the strawberries!

For the cake,

I follow this recipe from Grandbaby Cakes. Its SO good! You can pin it HERE

For the whipped cream,

2 cups of COLD heavy whipping cream
1/2 cup powdered sugar
1tsp vanilla extract

Chill your mixing bowl in the freezer for like 15minutes before starting.
Add all ingredients to the bowl and beat on low with a mixer until it starts to firm up a bit and then increase the speed. You’ll beat it for about 3-4 minutes until it thickens up and peaks form. Even if you’re like “This is not working!” Keep going bc it will, just be patient!

For the strawberries,

Slice a few cups of strawberries. Sprinkle with 1tbs of sugar and toss to coat. Place in fridge until ready to use.

To assemble:

I slice each cake in half to make four thin layers. Put a small amount of whipped cream under the first layer to help it stick to the serving plate, cake plate, whatever you’re using. Spread a thin layer of whipped cream on top of the first layer of cake and spread to cover it. Spread some strawberries on top and place the next layer of cake on top. Repeat for the remaining layers. You can get fancy with how you place the strawberries on top or just simply lay them out.