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.