This light and fluffy cake is my top pick for any gathering or festivity!

Servings: 8

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh strawberries, diced
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon lemon zest
1 cup whipped cream
Extra strawberries for garnish
Powdered sugar for dusting

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, softened butter, granulated sugar, and vanilla extract until a dough forms.

Press the dough into the bottom of an 8×8 inch baking dish to form an even layer.

Bake the shortbread crust in the preheated oven for 15-20 minutes, or until lightly golden. Let it cool completely.

In a separate bowl, whip the heavy cream with the powdered sugar and lemon zest until soft peaks form.

Gently fold in the diced strawberries into the whipped cream mixture.

Spread the strawberry cream mixture over the cooled shortbread crust.

Refrigerate the dessert for at least 2 hours to set.

Before serving, top with swirls of whipped cream, extra strawberries, and a dusting of powdered sugar.

For a twist, try adding a layer of strawberry jam between the shortbread crust and the cream filling for extra flavor. You can also experiment with different berries, such as raspberries or blueberries, to create a mixed berry version. If you’re short on time, use store-bought shortbread cookies as the base. For a more decadent dessert, drizzle some melted chocolate over the top before serving.