Strawberry Shortcake

Fluffy little cakes topped with fresh whipped cream and sweet juicy strawberries!

Prep Time20 mins

Cook Time55 mins

Course: Dessert, Snack, Sweet Treats

Keyword: Easy dessert, Strawberry shortcake

Servings: 18 Mini Cakes

6 ounces Butter, salted, softened *I use Kirkland Grass Fed New Zealand Butter from Costco - use a good fatty butter
64 grams Cane Sugar
1 tsp Almond Extract
330 grams All-Purpose Flour
8 ounces Whole Milk
155 grams Egg Whites *Don't use egg whites from the box, they won't whip properly

Place a bowl in the freezer for an hour or two. Add heavy cream to a bowl with the powdered sugar and vanilla extract and whisk until whipped cream forms. Cover and refridgerate until ready to use.

Chop up as many strawberries as you'll use. Sprinkle a tablespoon or so of sugar over the strawberries. Squeze half a lemon over the berries and mix. Let the berries sit on the counter for about 30 minutes to soften and get juicier.

Preheat oven to 300°F
Mix the butter, sugar and almond extract until smooth and fluffy.
Add a little flour and milk, then continue to mix. Repeat this step until the flour and milk are fully incorporated. Set aside.
Using a clean dry bowl, whisk the egg whites until they form soft, WET, peaks. You don't want them to be dry.
Fold the egg white mix, into the cake mix until evenly incorporated.
Add the cake mix to the molds or bundt pan. If you're using silicone molds, they don't need to be greased, but any other type of pan will need to be greased before pouring the cake mix in.
Bake for 40 mins on 300°F, then turn the heat up to 325°F for °another 10 minutes.
Allow cakes to cool, then top with whipped cream and strawberries when ready to serve.
Store cakes in an airtight container in the fridge for up to 4 days.