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4) Ombre Rosette Strawberry Shortcake

Print Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups sliced fresh strawberries
  • 1/2 cup strawberry jam
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Pink food coloring a few drops, divided

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round pans.
  2. Whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly.
  3. Whisk milk, eggs, and vanilla; stir into dry ingredients. Divide batter into three bowls; tint each bowl a bit darker pink.
  4. Bake 18–22 minutes. Cool on racks.
  5. Whip cream with powdered sugar and vanilla until soft peaks form. Fold in a spoonful of jam.
  6. Slice cakes horizontally into layers. Spread strawberries and a thin smear of jam between layers.
  7. Frost cake with whipped cream. Pipe rosettes in ombre from light to dark pink using a star tip.
  8. Chill 30 minutes before serving.