Nothing quite says summer like a bowl of strawberry shortcake! Layers of yellow shortcake with juicy sweet strawberries in between topped with some cool whipped cream bring back all the memories.
Toss together the prepared strawberries and one cup of sugar into a medium sized bowl. Cover the bowl and put aside in the refrigerator.
Shortcake Instructions
Preheat oven to 350-degrees. Melt butter in the microwave or small saucepan on stove.
Add the dry ingredients to a large bowl or mixer. Add in the all the wet ingredients except the egg whites. Combine together.
In a medium bowl add the egg whites and beat with a mixer until soft peaks form. Fold this into the cake mixture.
Pour into an 8 x 8 square baking pan then bake at 350-degrees for 40 minutes. Remove cake from oven then cover cake with aluminum foil, reduce heat to 325-degrees for an additional ten minutes. Insert a knife into the center of the cake to test for doneness. If it comes out clean then the cake is done, if not continue cooking until the cake is done.
Remove pan to a wire rack to cool for 15 minutes, and then remove from pan to cool completely. When ready to serve, slice cake, top with berries, and whipped cream.