Ingredients
Units
Scale
The Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cold and diced
- 1 cup whole milk
- 2 teaspoons vanilla extract
The Topping
- ~2 cups sliced strawberries
- 1 tablespoon granulated sugar
- 1 cup powdered sugar, divided in half
- 4 oz cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F. Grease an 8″ round baking pan, line the bottom with parchment paper, and dust with flour.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add in the cold diced butter. Use a pastry cutting to cut the butter into the flour mixture.
- Add the milk and vanilla extract to the dry ingredients and mix until combined.
- Pour the batter into the prepared baking pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before topping.
- In a small bowl, toss the sliced strawberries with sugar and set aside.
- In a small bowl, mix together the cream cheese and 1/2 cup powdered sugar until completely combined and smooth.
- In the bowl of a stand mixer with the whisk attachment, mix 1/2 cup powdered sugar, heavy whipping cream, and vanilla extract on high until still peaks form.
- Add the cream cheese mixture to the whipped cream and fold in with a spatula until combined.
- Once the cake is cooled, top it with the cream cheese whipped cream. Then top with strawberries