Strawberry Shortcake

Ingredients 

For cake

8 tbsp unsalted butter

2 large egg

3/4 cup milk

1/4 cup plain yogurt

2 tsp vanilla extract

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.5 cup whole wheat flour

For filling

8 ounces cream cheese softened

3/4 cup powdered sugar

3/4 teaspoon vanilla extract

1 cup heavy whipping cream chilled

1 lb strawberries

Method

Cake 

Preheat oven to 350 F, grease three 9 inch round cake pans with cooking spray, set aside.

Melt the butter in a large bowl and let cool. 

Mix in egg, milk, yogurt and vanilla.

Add in the sugar and beat on low speed till integrated. 

Add in baking powder, baking soda and salt

Slowly add in the flour and mix on low speed until combined 

Pour the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). 

Let cool in the pan for 10 minutes then transfer to a rack to cool completely.

Filling

Slice or chop 3/4lb the strawberries as per your need. The rest are to be used for decoration. Keep aside

Combine the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. 

Using the whisk attachment, mix on medium speed until smooth. 

While the mixture is still whipping, slowly pour in the heavy cream into the bowl.

Increase the speed and continue whipping until the cream can hold a stiff peak
Refrigerate to chill

Assembly

Place a cake layer on a serving tray

Spread a layer of the chilled cream cheese filling

Top with sliced/ chopped strawberries 

Place another layer of cake 

Spread a layer of the chilled cream cheese filling

Top with sliced/ chopped strawberries 

Place another layer of cake 

Spread a layer of the chilled cream cheese filling

Decorate with strawberries 

Tastes best when served with chilled filling