Strawberry Shortcake

Shortcake

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cup all-purpose flour

3/4 cup milk

1 teaspoon pure vanilla extract

Cream Layer

8 oz cream cheese, softened

1/2 cup powdered sugar

8 oz frozen whipped topping, Cool Whip

Topping

1 pint strawberries

Directions

Preheat oven to 350.

In a large bowl, beat together sugar and butter until creamy.

Mix in eggs, baking powder, and salt.

Alternate between adding in the flour and milk, beating after each addition.

Beat until all ingredients are combined.

Stir in vanilla extract.

Grease and flour a 9 x 13-inch baking dish.

Pour batter evenly into the dish.

Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.

Do not over bake

Let cool completely. Set aside.

Dice up strawberries. Set aside.

In a large bowl, cream together cream cheese, powdered sugar, and frozen whipped topping.

Spread cream cheese mixture evenly on top of cooled cake.

Top with fresh, diced strawberries.

Refrigerate for 3 hours.

Store in the refrigerator.

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