Fresh Strawberry Shortcake w/ Whipped Cream Cheese Frosting!

Ingredients

For the Yellow Cake (3 layer) OR 1 9x13 baking dish

• 2 1/4 cups all-purpose flour
• 1 1/3 - tablespoon vanilla extract
• 3 large eggs
• 1 1/2 cups sugar
• 3 1/2 teaspoons baking powder
• 1- teaspoon salt
• 1 1/4 cups milk
• 1/2 cup Vegetable oil
• 1 stick butter not margarine, softened
• 1 package of fresh Strawberries
• 1/4 cup powdered sugar- set aside for strawberry topping

For the Whipped Cream Cheese Frosting:

• 1 8 ounce package cream cheese, softened
• 1 cup heavy cream
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

for the Strawberry filling:

1. Chop up the package of strawberries in a large mixing bowl, sprinkle the 1/4 cup of powdered sugar on top of the chopped strawberries & add half a teaspoon of water and mix gently until well combined, set to the side.
2. Be sure to cool the cakes/cake completely prior to frosting or adding the strawberries.

Whipped Cream Cheese Frosting Instructions:

3. Combine the cream cheese, sugar, vanilla extract in a large bowl or into a stand mixer bowl
4. If using a stand mixer, use the whisk attachment and mix on Med till creamy.
5. While the mixture is still whipping, slowly pour in heavy cream.
6. Remember to scrape the bottom of the bowl a few times in between mixing.
7. Continue mixing until slightly sturdy texture.
8. Frost the cooled cakes (I left the sides exposed because it gives it a nice look)
9. One by one frost the top of the cakes and spoon the strawberry mixture on top of the frosting of each layer until you reach the top where the last 1/4 of the strawberries can either be chopped up and sprinkled on top of slice them and place them on top.

for the 9x13

10. poke holes all over the cooled cake with the back of a wooden spoon
11. frost the cake completely, then add all of the strawberry mixture on top
12. Enjoy!