Equipment
- Muffin pan
Ingredients
- 1/4 cup All-purpose flour see pro tips for cutting down preparation time
- 1/4 tsp Baking powder
- pinch Salt
- 2 tbsp Butter at room temperature
- 2 tbsp Granulated sugar
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/4 cup Heavy cream
- 1/2 cup Strawberries sliced
Instructions
- Preheat the oven to 350°F.
- In a medium bowl whisk together the flour, baking powder, and salt.
- Beat the butter using an electric mixer on high speed until smooth and creamy, or by hand using a whisk. Add the sugar and beat on high, until light and fluffy. Scrape down the bowl as needed. Mix in the egg and the vanilla until combined.
- Slowly mix in the flour mixture, mixing just until combined. Do not overmix.
- Divide the batter evenly among greased muffin tin or oven safe appropriately sized vessel and bake for about 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 20 minutes.
- Whisk the heavy cream with an electric mixer or by hand until stiff.
- Top the cake with strawberries and whipped cream.
Notes
Pro tips: to cut down time use store bought yellow cake mix (follow the directions to make) and prepared whip cream.
Nutrition
Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 183mg | Potassium: 136mg | Fiber: 1g | Sugar: 15g | Vitamin A: 910IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 1mg
Strawberry Shortcake
Equipment
- Muffin pan
Ingredients
- 1/4 cup All-purpose flour see pro tips for cutting down preparation time
- 1/4 tsp Baking powder
- pinch Salt
- 2 tbsp Butter at room temperature
- 2 tbsp Granulated sugar
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/4 cup Heavy cream
- 1/2 cup Strawberries sliced
Instructions
- Preheat the oven to 350°F.
- In a medium bowl whisk together the flour, baking powder, and salt.
- Beat the butter using an electric mixer on high speed until smooth and creamy, or by hand using a whisk. Add the sugar and beat on high, until light and fluffy. Scrape down the bowl as needed. Mix in the egg and the vanilla until combined.
- Slowly mix in the flour mixture, mixing just until combined. Do not overmix.
- Divide the batter evenly among greased muffin tin or oven safe appropriately sized vessel and bake for about 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 20 minutes.
- Whisk the heavy cream with an electric mixer or by hand until stiff.
- Top the cake with strawberries and whipped cream.
Notes
Pro tips: to cut down time use store bought yellow cake mix (follow the directions to make) and prepared whip cream.
Nutrition
Calories: 351kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 146mgSodium: 183mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 910IUVitamin C: 21mgCalcium: 73mgIron: 1mg
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