Strawberry Shortcake Recipe <33

3 large eggs

1 cup of sugar

1/3 cup of water

2 teaspoons of vanilla, divided

1/4 teaspoons of salt

1 cup of flour, sifted

1 teaspoon of baking powder

12 - ounces of carton of whipped topping, divided

2 oz cream cheese, softened

1/3 cup powdered sugar

2 pounds of fresh strawberries

Preheat the oven to 350 degrees °F, then grease the bottom of a 9x13 baking pan and line the bottom with parchment paper. Beat the eggs until very light, after that beat the sugar, water, and vanilla. Sift the flour, baking powder, and salt, afterwards beat quickly into the mixture. Immediately pour into the pan. (The batter should be fairly liquid and bubbly.) Bake it for 25-30 minutes, when its done baking, invert onto flat surface. Peel away parchment paper, and cool completely.

Freeze for about an hour to make carving it easier, once it has cooled, you will need a large serrated knife in order to cut all of the layers. Slice the cake evenly horizontally into three layers, set aside after this part. Put one layer in the bottom of the parchment paper lined baking pan/cookie sheet, then spread a layer of whipped topping over it. Arrange strawberry slices evenly over the whipped topping, take the second layer and do the process again as go same for the top layer. (It should be like Cake/whipped cream/strawberries.) In a bowel, beat the cream cheese, powdered sugar, and 1 tsp of vanilla until smooth. Fold the 1 cup whipped topping into the cream cheese mixture. Spread across top of the cake, refrigerate for at least 4 hour-overnight, then boom strawberry shortcake for you to eat!! :D