Kittencal'S Strawberry Shortcake

• 2 pints fresh strawberries (hulled and sliced, or use as much as desired)
• 1/2 cup sugar
• sweetened whipped cream (use any amount desired for middle and top of the cake)
• CAKE
• 1 cup butter, room temperature (no substitutions)
• 1 cup sugar (for a sweeter cake use more sugar)
• 4 large eggs (MUST be room temperature)
• 1/4 cup luke-warm milk
• 1 teaspoon almond extract (or use strawberry extract)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder

1. Wash and remove the stems from each berry then slice.
2. Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
3. Cover and refrigerate for 2 hours or up to 6 hours.
4. Generously grease two 8-inch round cake pans.
5. In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
6. Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
7. Add in milk; mix until combined.
8. In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
9. Divide and spread the batter between the two prepared baking pans (batter will be thick!).
10. Set oven to 350u0b0F (set oven rack to second-lowest position).
11. Bake for about 22 minutes or until cakes test done (do not overbake cakes).
12. Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
13. Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
14. Top with the other cake, then strawberries and top with remaining whipped cream.

fresh strawberries, sugar, cream, cake, butter, sugar, eggs, milk, almond, vanilla, flour, baking powder

Taken from www.food.com/recipe/kittencals-strawberry-shortcake-223104 (may not work)