1cupbuttersoftened, I prefer salted, but you can use unsalted
1 ½cupsgranulated sugar
1tbspvanilla extract
3eggsat room temperature
3cupsall-purpose flour
1tspbaking powder
½tspbaking soda
¼tspsalt
1 ¼cupsbuttermilkat room temperature
*For the strawberries:*
1pintstrawberries
¼cupgranulated sugar
*For the whipped cream:*
1cupheavy whipping cream
½cuppowdered sugar
½tspvanilla extract
A pinch of salt
Instructions
*For the cake:*
Grease and line a 13×18 standard jelly roll pan. Preheat the oven to 350°F.
In a stand mixer, beat together butter, granulated sugar, and vanilla until light and fluffy (about 4-5 minutes).
Scrape down the sides, add eggs one at a time, mixing on low until just incorporated.
Add flour, baking powder, baking soda, and salt. Pour in buttermilk while mixing on low until combined.
Pour the batter into the prepared jelly roll pan and bake for 18-22 minutes. Allow the cake to cool completely.
*For the strawberries:*
Cut stems off strawberries, slice them, and place in a medium-sized bowl.
Add granulated sugar and stir. Set aside, stirring every 10 minutes or so.
*For the whipped cream:*
In a stand mixer, combine heavy cream and powdered sugar. Beat on medium to high speed until whipped and creamy (about 2-5 minutes).
Add vanilla and a pinch of salt, mix until incorporated. Refrigerate until needed.
*For assembly:*
If using homemade whipped cream (or cool whip), assemble right before serving. Cool whip holds up better if refrigerated prior.
Use a round cookie cutter the size of your glasses to cut out 20 cake circles.
Press one cake layer into the glass, top with a layer of strawberries (about 3 tbsp), and then a layer of whipped cream. Repeat, ending with a few tablespoons of whipped cream. Serve immediately. Enjoy your delightful Strawberry Shortcake Trifles!