Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 12 oz whipped topping (thawed)
- 2 oz cream cheese (softened)
- 1/3 cup powdered sugar
- 2 pounds fresh strawberries (hulled and sliced)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat the eggs until light and frothy. Gradually add the granulated sugar, water, and vanilla extract, mixing until well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
Once cooled, freeze the cake for 1 hour to make slicing easier. Using a large serrated knife, carefully slice the cake horizontally into three even layers.
To assemble, place one cake layer on a serving platter or parchment-lined pan. Spread a generous layer of whipped topping over the cake, then arrange sliced strawberries evenly on top.
Add the second cake layer and repeat the process: whipped topping, strawberries. Place the final cake layer on top and spread the remaining whipped topping over the entire cake.
In a separate bowl, beat the cream cheese, powdered sugar, and 1 teaspoon vanilla until smooth. Fold in 1 cup of whipped topping. Spread this mixture over the top of the cake, reserving some for decorative rosettes if desired.
Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld. Before serving, cut into squares and top each piece with a strawberry half and a dollop of the cream cheese frosting.
Enjoy this light, refreshing, and irresistible strawberry shortcake with family and friends!
