Buttery Baked Strawberry Shortcake
Indulge in a delightful summer dessert with this buttery, flaky baked strawberry shortcake. Topped with juicy fresh strawberries and whipped cream, it's a perfect balance of sweet and tangy flavors.
Instructions
-
1
Preheat oven to 450°F. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and half-and-half, then stir into the dry ingredients just until moistened.
-
2
Spread the batter into a 6-inch round baking pan coated with cooking spray, slightly building up the edges. Bake for 13-15 minutes until golden brown. Allow to cool for 10 minutes before removing from the pan to a wire rack.
-
3
In a small bowl, beat the heavy whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut the cake horizontally in half. Spread the bottom layer with the remaining softened butter, then top with half of the sliced strawberries and whipped cream. Repeat the layers of cake, strawberries and cream.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
