Strawberry Shortcake

Hello beautiful readers, I hope you are all well.

Summer is just around the corner, I just love it when the sky is blue and the sun is shining every morning!

At this time of year it’s nice to have some quick and easy cake recipes up your sleeve. Serve a delicious strawberry shortcake to your guests, it’s made in no time!

This cake doesn’t contain any butter, but instead some whipped cream to make it nice and airy. Bake it in a bundt pan to make it extra pretty and serve with fresh strawberries and whipped cream on the side… Perfect for a spring or summer party.

Strawberry Shortcake

• 1 3/4 cup (225 g) all-purpose flour + 2 tablespoons corn starch (or just under 2 cups/240 g cake flour)
• 2 teaspoons baking powder
• 1 cup (230 g) regular sugar
• 1 1/2 cup (350 ml) heavy cream
• 1 vanilla bean (split in half lengthways and seeds scraped out)
• 3 large eggs, at room temperature
• powdered sugar, to decorate

To serve:

• fresh strawberries
• whipped cream

Preheat the oven to 375 ˚F (190 ˚C).

Put the sugar, cream and vanilla seeds into a mixing bowl. Mix until fluffy, about 3 minutes.

Add the eggs and whisk until everything is well blended, about 30 seconds.

Sift the flour with the corn starch (or just the cake flour if that’s what you’re using) and baking powder into a separate bowl.

Repeat the sifting process for extra added air.

Sift the flour mixture into the batter.

Grease a bundt pan or a regular round pan with some non-stick baking spray. Pour the batter into the pan.

Bake in the preheated oven for about 30 minutes.

Leave to cool in the pan for at least 15 minutes before turning out.

Dust the cooled cake with some powdered sugar and serve with fresh strawberries and some whipped cream on the side.

This is so good…

I hope I was able to tempt you!

I wish you a nice evening,

hugs from me to you.