Lemon Strawberry Shortcake Cake

 “Summer has a flavor like no other. Always fresh and simmered in sunshine” 

Oprah Winfrey

A fancy umbrella to keep the sun off of you while strolling among a field of poppies.

Lemon Strawberry Shortcake Cake
A simple delicious cake that bursts with fresh strawberries and a splash of lemon. While this isn’t a shortcake in the traditional sense, it's reminiscent of a strawberry shortcake with its flavors
The recipe serves 8 and was adapted from bakeorbreak.com
Cook's Notes: The cake is best served within 24 hours of baking. Keep it lightly covered with a sheet of wax paper as the bottom of the cake is moist with the addition of strawberries. A whipped cream topping dotted with more fresh strawberries takes the dessert to a whole new level.
Cooking Tip:
Use a light-colored pan. Dark pans have a tendency to get hotter in the oven, over-baking the exterior of your cake before the inside is done.

Ingredients: 

• 1-1/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries

For the Topping

• 1 cup sliced fresh strawberries
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Optional 1 teaspoon Amaretto (liqueur)

Cake Directions:

• Preheat the oven to 350 degrees and grease a 9-inch round baking pan.
• In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside.
• Mix together the egg, buttermilk, butter, lemon juice, lemon zest, and vanilla. Slowly add to the flour mixture, mixing just until moistened. Gently fold in the strawberries.
• Pour the batter into the prepared pan and spread evenly. Bake 19-20 minutes, or until a pick inserted into the center of the cake comes out clean.
• Cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan to a wire rack to cool completely.
  

Topping Directions:

• Place the cream and confectioners' sugar in a large bowl. Beat until soft peaks form.
• Spread the whipped cream on top of the cake, adding drained strawberries, and keep the cake refrigerated until serving. Another option would be to add a dollop of the topping to each serving.

The cake pairs well with a recent stir fry chicken dinner posted.

https://sockfairies.blogspot.com/2022/06/honey-sesame-chicken-and-broccoli.html