Moscato Strawberry Shortcake
What's better than a glass of bubbles and a slice of cake?
Delicately balancing the sweet essence of ripe strawberries with the subtle sophistication of Moscato wine, this recipe promises a dessert worthy of devouring.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Moscato wine
- 1 cup sliced fresh strawberries
- Whipped cream
- Strawberry jam
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the Moscato wine until smooth.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice the cake in half horizontally.
- On the top of the bottom half of the cake, gently spread the jam and then cream.
- Place the top half onto the bottom half.
- Top with the remaining cream and sliced strawberries.
- Serve and enjoy!