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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