The ULTIMATE Strawberry Shortcake Dream! 
Forget everything you know about basic shortcake. This Strawberry Shortcake Layer Cake is the queen of summer desserts! 
Ingredients
The Vanilla Sponge:
2 ¼ cups All-purpose flour
1 ½ cups Granulated sugar
3 tsp Baking powder
1 cup Whole milk (room temperature)
½ cup Unsalted butter (softened)
3 Large eggs
1 tbsp Vanilla extract
The Strawberry Mousse Filling:
1 ½ cups Heavy whipping cream (cold)
4 oz Cream cheese (softened)
½ cup Powdered sugar
¾ cup Fresh strawberry purée (strained)
1 cup Fresh strawberries (diced)
The Pink Ganache Drip & Decor:
4 oz White chocolate chips
3 tbsp Heavy cream
1 drop Pink food coloring
Extra Whole fresh strawberries for the crown
How To Make It
Bake & Cool: Whisk your dry ingredients, then cream the butter and sugar. Add eggs and vanilla, then alternate milk and flour. Bake in two 8-inch pans at 175°C (350°F) for 30 minutes. Let them cool completely and slice them to create three or four thin layers.
Whip the Mousse: Beat the heavy cream to stiff peaks in one bowl. In another, cream the cream cheese, powdered sugar, and strawberry purée. Gently fold the whipped cream into the pink mixture.
The Assembly: Lay down your first sponge. Pipe a ring of plain whipped cream around the edge (the “dam”), then fill the middle with mousse and diced strawberries. Top with the next sponge and repeat.
The Drip: Microwave the white chocolate and cream in 20-second bursts until smooth. Stir in the pink tint. Pour it over the top of the chilled cake, nudging it over the edges with a spoon for those perfect drips.
The Crown: Pipe large swirls of whipped cream on top and pile on your freshest whole strawberries.
Pro Tip: For the best “drip” look, make sure the cake has been in the fridge for at least 30 minutes before you pour the ganache!
