A perfect make and take summer cake! Berry shortcake that you can make ahead! A thin layer of pound cake is topped strawberry jam, fluffy whipped cream and fresh berries!
4cupsfresh berries(strawberries cut into quarters if large)
mint leavesfor garnishing, if desired
Instructions
Cake:
Preheat oven to 350 degrees F.
Grease 13 x 9 x 2" baking pan
(I used a light colored metal baking pan, if using a dark or glass pan, reduce oven temperature to 325 degrees.)
In small bowl, whisk together flour, baking powder and salt.
Using stand or hand mixer cream together butter and sugar for several minutes or until fluffy and lighter in color.
Add vanilla and eggs one at a time, mixing to incorporate.
Stir in dry ingredients - just until all mixed in.
Spread evenly into prepared pan. I use an offset spatula or back of a spoon.
Bake for 15-18 minutes or until golden around the edges and springs back in the center.
Cool in pan on wire rack for 10 minutes.
Spread strawberry jam over the still warm cake. I use an offset spatula or back of a spoon to spread.
Cool completely.
Topping:
Using hand or stand mixer, whisk cream and pudding mix until starting to thicken. Add powdered sugar. Continue whipping until stiff peaks form. Spread over cooled cake. You can cover and refrigerate 1-day ahead at this point.
Top with berries, garnish with mint and serve. You can top with the berries (as long as they are not too juicy) a few hours before serving. Store covered in refrigerator.
Notes
If you want to use salted butter, just 1/4 teaspoon of salt in the recipe.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!