Strawberry Shortcake

Strawberries... I usually don't like them but my kids and husband do. However, over Spring Break we visited my grandma and she made this strawberry mixture and put them on ice cream.... they were so delicious that when we returned home I went out and bought a box of strawberries. I began to think, what is it that I could make with those strawberries. I have never eaten a pound cake nor strawberry shortcake. I wasn't sure if I was going to like it but there was only one way to find out... bake one.

Loved it!!!

Pound Cake:

• 1 (8oz) Package Cream Cheese, softened
•  1 c. Butter, softened
• 3 c. Sugar
• 6 Eggs
• 1 tsp. Lemon Extract
• 1 tsp. Vanilla Extract
• 3 c. Flour
• 1/2 c. Buttermilk

Preheat oven to 325. 
Cream butter and cream cheese. Add sugar and beat until fluffy. Add eggs, one at a time. 
Stir in both extracts. Mix in flour and buttermilk, alternatively. Pour into your greased bundt pan or 2 round 9" pans (for this cake, I used the two 9" pans but you are more than welcome to use the bundt instead). 
If baking in the bundt, cook for 80-90 minutes. 
If cooking in the two 9" pans cook for 45-60 minutes. 
                                                                                

                                                                  *For a fluffier and more cake like add 1 tsp. of                                                                      baking soda after mixing in the extracts.  
 
Once done, let cool 10 minutes before removing from pan and letting it completely cool on racks. 





Strawberry Filling/Topping:

• 1 lb. Strawberries
• 1/4 c. Sugar

Cut the tops of our strawberries off and toss. 
Slice them into slivers. 
Dice into cubes. 
Place diced strawberries into a container that will seal, add sugar and mix until all strawberries are coated. 
Cover with lid and place in the fridge for 1 hour. 









I added frosting to mine, if you choose to do so:

• 1 (8oz) Package Cream Cheese, softened
• 2 sticks Butter, softened
• 1 tsp. Vanilla
• 20 oz. Powdered Sugar

Whisk all together in a bowl and set aside.




Now it's time to assemble:

Place your strawberries evenly throughout the bottom of your cake. (If your pour the juice in, it will make it near impossible for the cake to hold the frosting on)





Add just enough frosting to cover the top of the strawberries, this will help the two cakes hold together.



Place the other cake on top and frost.
Keep refrigerated until ready to eat.