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Kiwi and Strawberry Summer Shortcake
Experience the taste of summer with this vibrant Kiwi and Strawberry Shortcake. A symphony of fresh kiwi and ripe strawberries layered between a light and fluffy shortcake, topped with airy whipped cream and a dusting of powdered sugar. This dessert is a beautiful balance of sweetness and acidity, and will transport you to a sunny afternoon picnic.
Servings: 8
Ingredients
- Powdered sugar (1/4 cup, for dusting)
- Whipped cream (2 cups)
- Strawberries (2 cups, hulled and sliced)
- Kiwi (2 cups, peeled and sliced)
- Milk (1 cup)
- Vanilla extract (1 teaspoon)
- Egg (1 large)
- Granulated sugar (1/2 cup)
- Unsalted butter (1/2 cup, cold and cubed)
- Salt (1/2 teaspoon)
- Baking powder (1 tablespoon)
- All-purpose flour (2 cups)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the granulated sugar to the flour and butter mixture.
- In a separate bowl, whisk together the egg, vanilla extract, and milk.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cake light and fluffy.
- Transfer the batter to the greased cake pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once the cake has cooled, carefully slice it horizontally into two equal layers.
- Place the bottom layer on your serving plate. Arrange a layer of sliced kiwi and strawberries on top.
- Spread a generous layer of whipped cream over the fruit.
- Gently place the top layer of the cake over the whipped cream and fruit.
- Decorate the top of the cake with more whipped cream, arranging the sliced kiwi and strawberries in a pleasing pattern.
- Finish the cake by dusting the top with powdered sugar.
- Refrigerate the cake for at least 1 hour before serving. This will allow the flavors to meld together and the cake to firm up for easier slicing.
- Slice the shortcake into desired portions and serve chilled. Enjoy the refreshing taste of summer with every bite!
Dietary Information
Servings: 8 • Dish Type: Dessert • Prep Time: 20 minutes • Cook Time: 25 minutes • Calories: 350 • Fat: 15g • Carbs: 50g • Protein: 6g • Sodium: 200mg • Sugar: 30g