SUMMER STRAWBERRY SHORTCAKE 
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the Filling & Frosting:
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
2 ½ cups fresh strawberries (hulled and halved)
½ cup strawberry jam or glaze
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Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding flour mixture and buttermilk to the batter. Mix until just combined.
5. Divide evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
6. Cool in pans 10 mins, then transfer to wire racks to cool completely.
Assembly
1. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Place one cake layer on a stand. Spread with whipped cream and spoonfuls of jam, then layer with sliced strawberries.
3. Add the second cake layer. Frost the top and sides with whipped cream.
4. Decorate with whole and halved strawberries and extra whipped swirls. Drizzle more jam if desired.
