Strawberry🍓 shortcake 🍰 !!🍓


°1 cup of sugar
°3 large eggs
°2 teaspoons vanilla
°1/3 cup water
°1/4 tsp salt
°1 cup flour
°1 teaspoon baking powder
°12 ounce carton of whipped topping
°2 oz cream cheese
°1/3 cup powdered sugar
°2 pounds of fresh strawberries


Preheat oven 350 degrees F. Grease the bottom of a 9×13 pan and line the bottom with parchment paper.
Beat the eggs until very light. Add the sugar, water and vanilla. Sift the flour, baking powder and salt and quickly stir into the mixture. Immediately pour into the mold.

Bake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean.

Invert onto a flat surface. Peel off the parchment paper and let cool completely. Freezing for an hour to make carving easier. Once cooled, you will need a large serrated knife to cut through all the layers.
Slice the cake evenly horizontally into three layers. Put aside. Place one of the layers in the bottom of the parchment lined pan/cookie sheet and spread a layer of whipped topping on it, then arrange the strawberry slices evenly over the whipped topping.
Take a second cake layer and spread a layer of whipped topping on it, then place it, whipped topping down, on top of the already constructed cake/whipped cream/strawberry layer.
Repeat whipped topping-strawberries-whipped topping-cake process 1 more time (2 times total).

Cream cheese, powdered sugar, and one teaspoon vanilla extract should be thoroughly mixed in a bowl.
Cream cheese mixture is combined with 1 cup of whipped topping. Spread over cake’s top, saving some for, if desired, rosettes. To create stripes, run a spoon or fork over the surface.
Place in the fridge for at least 4 hours or overnight. making square cuts. If desired, place a strawberry half on top of each square along with a rosette (or just a drop) of frosting.