Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. —Meryl Herr, Grand Rapids, Michigan
Ingredients
- 1-1/3 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1/4 cup butter, melted
- 1 large egg
- 1 tablespoon orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
- topping:
- 1-1/2 cups sliced fresh strawberries
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 2 cups whipped topping
- 2 teaspoons orange liqueur or orange juice
Directions
- Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper.
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan.
- Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely.
- For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.
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