Strawberry Shortcake Cake: moist & velvety pound cake layered with fresh strawberries & fluffy whipped cream. So perfect for a warm-weather party!
Place the butter and sugar in a large mixing bowl, and cream together on medium-high speed until very pale and fluffy (at least 5 minutes).
Add the eggs, one at a time, allowing each one to incorporate before adding the next.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, a cup at a time, mixing until just barely combined.
Fold in the vanilla and salt, and transfer the batter to the prepared pans.
Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean.
Cool completely before filling and frosting.
Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
Continue to mix on medium-low speed while pouring the heavy cream down the side of the bowl in a very slow and steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
Place one layer of cake on a cake plate, and top with whipped cream and chopped strawberries.
Top with another layer of cake, and repeat.
Top with the last layer of cake, frost the top and sides with whipped cream, and garnish with fresh flowers and strawberries.
For more info on the cake recipe, click here: Traditional Pound Cake.
For more info on the whipped cream recipe, click here: Whipped Cream Frosting.