Spiked Strawberry Shortcake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and prepare a round cake pan by greasing it.
• STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, milk, vanilla extract, and melted butter.
• STEP 3.Gradually add the wet ingredients to the dry ingredients and mix until well combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 4.Remove the cake from the oven and let it cool completely. Once cooled, slice the cake horizontally into two layers.
• STEP 5.Drizzle the strawberry liqueur over both cake layers, allowing it to soak in.
• STEP 6.In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and rum, and continue whipping until stiff peaks form.
• STEP 7.Place one cake layer on a serving plate and spread a layer of whipped cream on top. Arrange sliced strawberries over the cream. Repeat with the second layer.
• STEP 8.Garnish the top of the cake with additional strawberries. Refrigerate for at least 1 hour before serving.
• STEP 9.Serve chilled and enjoy!

Cooking Tips

• Make sure to let the cake cool completely before slicing it into layers.
• For a non-alcoholic version, you can substitute the strawberry liqueur with strawberry syrup.
• You can customize the level of rum flavor in the whipped cream by adjusting the amount of rum added.

Storage and Serving

• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• Serve the spiked strawberry shortcake chilled for the best flavor.
• This dessert pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.