Stawberry Shortcake Cake

Shortcake
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup organic whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream 2 pints organic strawberries
1 tablespoon granulated sugar
2 cups organic heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Directions
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round
cake pan, line it with parchment paper, butter the paper, and dust the pan
lightly with flour.
Whisk the flour with the granulated sugar, baking powder, and salt in a
medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until
smooth. Pour the batter into the prepared cake pan and bake until a toothpick
inserted in the center comes out clean, about 25 minutes. Cool on a
rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely
on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole
berries for topping the cake. Cut off stems & thinly slice the rest of the
berries. Whip the cream with the confectioners' sugar and vanilla to soft peaks [using an electric mixer] Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife.
Place the bottom layer cut side up on a cake stand or serving plate. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

Just like Jake's Tex Mex Cake

In my hometown there is a little cafe off of Oak Street called Jakes Tex Mex.  It is a local gem that you can not help but love.  One of the best things about Jakes, is the chocolate cake.  I always try to pick out the biggest piece and sweet talk the server into the recipe.  This recipe is the closest I have found and never disappoints! It has become my go to chocolate cake.

Heat in sauce pan until melted
1 c butter
1 c water
4 T heaping cocoa

Sift together
2 c flour
2 c sugar
1/2 t salt

Pour chocolate over dry ingredients, gently mix

In separate bowl combine the following:
2 eggs lightly beaten
1t soda
1t vanilla

Combine with chocolate ingredients then add
1/2 c sour cream

Gently mix, do not over mix.  Can be baked in 9x13, two round pans, cupcake tins...Whatever you feel like.  Bake at 325 for 50-60 minutes.  Let cool on rack then place in freezer for a few hours.

Frosting
1 c butter
1/4 c milk
3 T cocoa
3 1/2 c powder sugar
1t vanilla

Let butter come to room temperature, gently work in rest of ingredients by hand.  Spread over cake.