Pecan & Strawberry Shortcake: A Delicious Twist Awaits!
A delightful twist on the classic shortcake, featuring pecans and fresh strawberries for a rich and flavorful dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Add the softened butter and mix until crumbly.
- Stir in the milk and vanilla extract until just combined.
- Fold in the chopped pecans.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before serving.
- Top with sliced strawberries and whipped cream before serving.
Notes
- For a richer flavor, toast the pecans before adding them to the batter.
- Feel free to substitute other berries if strawberries are not available.
- This cake can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg