Name: Strawberry Shortcake Tower
Prep time: 30 min
Total time: 2 h
Yield: 15 serving(s)
Ingredients: 2 c. (4 sticks) butter, softened; 3 c. sugar; 6 large eggs; 2 tbsp. pure vanilla extract; 4 c. all-purpose flour; 1/3 c. cornstarch; 1 tbsp. baking powder; 1 tsp. kosher salt; 1 1/2 c. milk; 2 pt. fresh strawberries, quartered; 2 tbsp. sugar; 2 c. heavy cream; 1/4 c. powdered sugar; 1 tsp. pure vanilla extract

Step 1Preheat oven to 350° and line 3 8" round pans with parchment paper. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.

Step 2In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.

Step 3Fill baking pans 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 45 minutes. Remove from pan and let cool completely.

Step 4Meanwhile, toss strawberries and sugar together in a large bowl. Refrigerate while making whipped cream.

Step 5Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream, powdered sugar, and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.

Step 6Level cakes and slice each cake in half horizontally. Top one layer of cake with a large scoop of whipped cream and spread to edges. Next, add an even layer of strawberries. Repeat layering cake with whipped cream and strawberries, finishing the final layer of cake with whipped cream and strawberries.

Strawberry Shortcake Tower

Ingredients

For the cakes

For the strawberries

For the whipped cream

Directions

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