Strawberry Shortcake

This is my mom's all time favorite cake. It is the cake she always requests I make. I especially like making this cake for Mother's day. 

What I love most about the cake, is that it's very simple and quick to make. I also love the lightness of the cake combined with the sweet strawberries and cool whip. It's a light dessert that is perfect for the warmer months.

This recipe makes a beautiful 8 inch cake.

Strawberry Shortcake

1 cup all purpose flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp fine salt

4 tbsp (1/2 stick) melted butter

1 large egg, beaten

1/2 cup milk

1 tsp pure vanilla

1 pint strawberries, sliced

1 tbsp sugar

1 tsp vanilla

cool whip or whip cream

Preheat oven to 375*.

Butter and flour an 8 inch round cake pan.

Mix the flour, sugar, baking powder, and salt.

Gently add the melted butter, egg, milk and vanilla.

Beat ingredients together until the batter is smooth

Pour into the prepared cake pan and bake for 25 minutes.

While the cake is baking, add the sliced strawberries to a bowl.

Combine with sugar and vanilla.

Set the bowl aside to let the strawberries release their juices.

Once the cake is completely cooled, cut it in half horizontally.

Spread half of the strawberries on the bottom layer of cake.

Layer cool whip or whip cream on top of the strawberries.

Add the rest of the strawberries on top.

Top with the other piece of cake.

Garnish with additional strawberries and whip cream if desired.