Strawberry Shortcake- Pure fresh!!

Cake Ingredients

1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1 cup sugar, halved
1/2 cup butter, softened
1 teaspoon vanilla extract ( vanilla bean paste takes the cake to the next level!)
1/2 cup milk, room temperature


Preheat oven to 350 F. Line  with parchment paper and grease an 8 inch cake pan/ spring-form pan.
Combine flour, baking powder and salt in a bowl.
In another bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form. Set aside.
In a third bowl, beat remaining half cup sugar,butter, egg yolks & vanilla extract till well combined. Reduce speed and add flour mixture alternating with the milk.
Stir in the quarter of the egg white and fold in lightly. Gently fold in the remaining egg white. Pour into the prepared pan.
Bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove immediately from the pan and let it cool.

Vanilla Strawberries

1 1/2 cups fresh strawberries, chopped
1 tablespoon icing sugar
1/2 teaspoon vanilla extract

In a bowl combine the strawberries, icing sugar and vanilla extract and allow to macerate for 15 minutes.

Whipped Cream

2 cups 35 % cream
1 teaspoon vanilla extract
3 tablespoon icing sugar

Whip the cream, icing sugar and vanilla until stiff peaks form.


Slice the cake into two. Spread the whipped cream on the cut side of each slice of the cake; pour the vanilla strawberries on one piece making sure not to go too much over the edge of the cake. Cover it with the other half and spread the remaining whipped cream evenly on top and around the cake. Garnish the top of the cake with whole or sliced strawberries, sprinkle some icing sugar on the strawberries to give a little glaze.