Strawberry Shortcake

Cake:

• 2 cups all-purpose flour

• 2 1/2 teaspoons baking powder (not baking soda)

• 1/4 teaspoon salt

• 4 eggs

• 1 1/2 cup sugar

• 1/2 cup unsalted butter

• 1 cup milk

• 3 teaspoons vanilla extract

• 3 teaspoons sunflower oil (any work)

Whipped Cream:

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon sugar

Decoration:

• Diced strawberries (for inside)

• Sliced strawberries (for decoration)

Cake:

1. Preheat oven to 350* F (180* C)

2. Whisk the flour, baking powder, and salt in a bowl and set aside

3. Using a handheld mixer, beat eggs for about 30 seconds

4. Slowly pour the sugar into the eggs while the beater is still going (it should take about 45 seconds)

5. Beat the eggs and sugar for 7 minutes on the highest speed of your mixer until tripled in size

6. Put the milk and butter into a microwavable bowl for 2 minutes on high (if you do not have a microwave, put it in a pot on the stove (do not let this mixture bubble, foam is okay)

7. Once the egg has been beaten, add the dry mixture in thirds mixing for 5-10 seconds in between

8. Add a scoop of this mixture into the milk mixture to lighten the hot milk and make it a little cooler

9. Add the milk mixture back into the egg and flour mix and mix on the lowest speed for 10 seconds

10. Pour into two cake pans and bang the trays on the counter to pop any air bubbles and bake for 30 minutes until toothpick comes out clean

11. Cool overnight

Whipped Cream:

1. Whip the heavy cream until soft peaks form

2. Add sugar and vanilla and whip until stiff peaks form

1. Once your cake is cooled, add some whipped cream on top and add a few strawberries

2. Add the second layer of cake on top and cover the entire cake (top and sides) with the same whipped cream

3. Using a piping bag, add some whipped cream curls to the top of the cake and put strawberries on top and on each swirl

4. Chill for 20 minutes, slice and enjoy!