Pre-heat oven to 350 degrees. Lightly grease an 8-inch round metal cake pan and cover bottom with parchment paper.
In a medium-size mixing bowl, cream together butter and sugar. Add vanilla and blend in. Add eggs and gently whip to incorporate.
Sift flour and blend just until flour disappears. (Don't over mix or cake will be tough.)
Pour cake batter into prepared pan. Bake for about 25 minutes until golden brown in color. Remove from oven and wait about 15 minutes, then carefully invert cake onto cooling rack.
For Strawberries and Whipped Cream
Rinse strawberries and remove stems, then slice strawberries vertically. Sprinkle strawberries with sugar and set aside.
Whip cream with electric mixer until it begins to thicken Add sugar and vanilla and continue beating until stiff peaks form.Refrigerate until ready to assemble.
To Assemble Cake
On a cake plate, place shortbread cake face down. Spoon large dollops of whipped cream over cake and spread close to edges.
Gently spoon strawberry mixture over whipped cream. Garnish with small mint leaves if desired.You can refrigerate this cake up to 2 hours before serving.
Serving: 1g | Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 79mg | Sugar: 24g
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