Strawberry Shortcake
Time: 15 min. prep + 75 min. baking time

Yield: 12-15 servings
Recipe adapted from Always In Season

***NOTE: This cake can be made up to a day ahead. In fact it tastes even better the second day than it does the first. However, this is not the case for the strawberries and the whip cream. The strawberries should be sliced about 15 minutes before you are ready to serve. This will give them enough time to mix with the sugar and get nice and juicy for you. The cream is also best if whipped just before serving.

1 C butter, softened
3 C sugar
3 C flour
1/2 t salt
6 eggs
1 C heavy whipping cream
1 t vanilla
1 t lemon extract

2-3 pounds strawberries + 3-4 T sugar
3 C whipping cream
4 T sugar
1 t vanilla
dash salt

Make The Cake
1. Place 1 cup softened butter and 3 cups of sugar into your stand mixer or large mixing bowl. Cream the two together until light and fluffy with the paddle attachment. Should take about 3 minutes. 
2. While the butter and sugar are mixing sift 3 cups of flour and 1/2 teaspoon of salt  into a medium sized bowl. Toss the ingredients together to be sure they are well combined. 
3. Add  6 eggs to the creamed mixture, TWO EGGS AT A TIME mixing between each egg addition. 
4. Add half of the flour/salt mixture to your mixing bowl, and mix it for about 30 seconds. 
5. Add 1/2 a cup of heavy whipping cream and mix. Add the remaining flour/salt mixture and then the final 1/2 a cup of whipping cream. Mix the batter well, until it's nice and glossy. Should take about 3 minutes. 
6. Add 1 teaspoon vanilla and 1 teaspoon lemon extract. Mix just until combined. 
7. Spray a bundt pan with cooking spray, it's best to use a cooking spray that has flour in it. This Bakers Joy works well. Pam Cooking Spray also has a cooking spray with flour that I recommend. 
8. Pour the batter into the bundnt pan and spread it out smoothly. 
9. Bake the cake at 325 for 75 minutes, or until a toothpick inserted into the center comes out clean. 
10. Allow the cake to cool in the pan for 5 minutes. Then place a wire rack over the bundt pan, grab hold of both the rack and the pan and invert the cake onto the rack. Allow the cake to cool completely.

Prepare the Strawberries and Whip Cream
1. To make the cream pour 3 cups whipping cream in to your stand mixer. Add 4 tablespoons of sugar, 1 teaspoon of vanilla and a dash of salt. Whip the mixture with the wire whisk attachment for about 3 minutes, or until the cream is nice and whipped. 
2. Wash your strawberries. Cut the green tops of with a sharp knife and then cut the berries into slices. 
3. Pour 2-3 tablespoons of sugar over the top of the berries. Give it all a nice stir and allow the two to hang out together and get nice and juicy. 
4. Cut the cake into thin slices and serve with the berries and cream.