Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
3. 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.
4. Stir in the granulated sugar to the flour and butter mixture.
5. In a separate bowl, whisk together the egg, vanilla extract, and milk.
6. 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.
7. Transfer the batter to the greased cake pan, spreading it evenly with a spatula.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool completely in the pan on a wire rack.
10. Once the cake has cooled, carefully slice it horizontally into two equal layers.
11. Place the bottom layer on your serving plate. Arrange a layer of sliced kiwi and strawberries on top.
12. Spread a generous layer of whipped cream over the fruit.
13. Gently place the top layer of the cake over the whipped cream and fruit.
14. Decorate the top of the cake with more whipped cream, arranging the sliced kiwi and strawberries in a pleasing pattern.
15. Finish the cake by dusting the top with powdered sugar.
16. 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.
17. Slice the shortcake into desired portions and serve chilled. Enjoy the refreshing taste of summer with every bite!