My Short Healthy Cake Recipe

This cake is actually a strawberry shortcake, but in general I like to call it different than the name of the cake. This cake is actually 2 layers. For this cake you need a special pan, not a normal cake pan. It is called a spring form pan. Why you need a spring form pan is because this cake is very fragile and will stick to other cake pans.

Ingredients: 2/3 cups sugar, 2/3 cups flour, 1 teaspoon of baking soda, 5 eggs. Put the sugar and eggs into a bowl, mix it up with an electric mixture until it gets real fluffy. When you think the sugar and eggs are finished mixing write TAY in the batter and if the T still stands out after writing the AY then the mixture is ready. (by the way Tay is my dog's name). Sift in the flour and baking soda into the eggs and sugar batter. Do not use the electric mixture to do that, use a spatula. When you are finished stirring, put the batter in the spring form pan. But before that, butter the pan and preheat the oven to 325 degrees F. Bake it for 35-45 minutes, until it is golden brown. 

While that is baking, take two cups of strawberries and 1 1/2 cups of sugar (or a sugar and maple syrup mixture, like I did) into a bowl. Smash the sugar and strawberries until it becomes a nice saucy mixture. Put that in the refrigerator.

When the cake gets out of the oven, let it cool. While it is cooling, we make the cream. Get one pint of heavy cream and mix it with one heaping tablespoon of sugar and dash of vanilla. Let that whip until thick and creamy. 

While that is stirring, cut the cake in twos. Then take your strawberry mixture out of the refrigerator. First put a lot of strawberry sauce on the top layer, soak for 20 minutes. While that is soaking, put strawberry sauce on the bottom layer then put whipped cream on top of the strawberry sauce. Now carefully, put the top lawyer with soaked strawberry on the bottom layer. Frost the top and sides with the whipped cream

Let you enjoyations begin!!!