Buttery individual size shortbread cakes, layered with strawberry cream and fresh strawberries.
Course Cakes
Cuisine American
Keyword Strawberry Shortcake
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Equipment
6 4-inch springform pans
Non-stick spray
Ingredients
Shortbread
16ozButter, room temp
1 cupSugar
4Eggs
1cupMascarpone, or cream cheese
2 1/2cupsFlour
1/2tspSalt
1/2tspBaking soda
1tspBaking Powder
1tspExtract, your choice in flavor
Strawberry Cream
1lbFresh strawberriesthinly sliced
1/2tspSugar
1tbspRum
1 1/2cupsWhipping cream
1/4cupIcing sugar
Instructions
Preheat oven to 350 Lightly spray, or brush with oil, the inside of the pans.
In a large bowl, whisk the softened butter with the sugar until it looks light and creamy. Add the eggs, one at a time and continue whisking. Slowly stir in the dry ingredients, adding a dollop at a time of mascarpone as you mix. Stir in flavoring. Transfer batter to the prepared baking pans.
Bake until tester comes out clean, about 30 - 45 minutes, depending on the size of the pan/pans. When the cakes are completely cool, slice in half horizontally.
Strawberry Cream Preparation
Puree 6 medium size strawberries with rum and half teaspoon of sugar, set aside.
Whip the cream until thick, fold in the pureed strawberry mix.
Spread a little strawberry cream in the center of each layer. Place a few thinly sliced strawberries, followed by the top layer. A spread more of strawberry cream and sliced strawberries. Do the same for each little cake.
Add a light dusting of icing sugar across the tops and they are beautifully ready to serve!
Video
Notes
For a more impressive presentation, the strawberry cream can be piped onto both layers.