Teresa's Recipes
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.
Ingredients
- 1/4 cup, for dusting Powdered sugar
- 2 cups Whipped cream
- 2 cups, hulled and sliced Strawberries
- 2 cups, peeled and sliced Kiwi
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1/2 cup Granulated sugar
- 1/2 cup, cold and cubed Unsalted butter
- 1/2 teaspoon Salt
- 1 tablespoon Baking powder
- 2 cups All-purpose flour
Dietary Notes
- 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
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!
Tips
- You can add a splash of orange or lemon zest to the whipped cream for an added layer of freshness. Alternatively, a few fresh mint leaves can be used as a garnish for an extra pop of color and a hint of minty freshness. This cake is best served the day it is made but can be stored in the refrigerator for up to 2 days.