strawberry shortcake!

A few days ago, my husband and I were invited to a friends for dinner. Of course, when asked to bring something, my brain always goes directly for dessert. All day, I wasn’t sure what I wanted to make. I was out running errands and I stopped by whole foods to grab myself a chocolate milk and I saw the most beautiful strawberries! They were perfect and red and all looked uniform in size. I decided to grab them, and some heavy whipping cream and I made a strawberry shortcake! The cake I made was very light, and not too sweet – a perfect end to a hearty meal.

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What you need:

CAKE

  • 1 and 2/3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 egg whites
  • 1/4 cup plain greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla

FILLING/FROSTING

  • 16 oz strawberries, sliced
  • 2 tbs sugar
  • 1 cup heavy whipping cream
  • 2 tbs powdered sugar
  • 1 tsp vanilla

Place strawberries in a bowl with 2 tbs sugar, mix and set aside.

Preheat oven to 350. Grease and flour a 9″ pan.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. Melt butter in the microwave and stir in sugar. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Add your wet ingredients to your dry ingredients and mix until combined. Pour batter into your prepared pan and bake for 30 minutes. Test with a toothpick for doneness. Remove from oven and cool on a wire rack.

In the meantime, beat whipping cream in a stand mixer. When soft peaks form, add sugar and vanilla and beat another 15-20 seconds on high. Do not over whip or cream will be lumpy. Separate out about 25-30 strawberry slices from your bowl and set aside to decorate top of cake. Drain excess water from bowl and add 1/2 of your whipped cream to the bowl and stir together.

When cake has cooled, slice in half horizontally to make 2 layers. Spread your strawberry/whipped cream mixture on top of your bottom layer and top with top layer of cake. Spread remaining whipped cream on top of your cake, and decorate with your extra berry slices.

ENJOY!

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