Strawberry Vanilla Shortcake Recipe

Strawberry Vanilla Shortcake Recipe

This dessert recipe is the perfect way to end any meal. It is an amazing blend between the tangy strawberry sauce, atop a rich vanilla pound cake, finished off by a fluffy whipped cream.

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Time

90 minutes

Difficulty

medium

Yields

2 servings

Ingredients

Strawberry Vanilla Rhubarb Sauce

  • 1 pound strawberries, hulled and sliced
  • 4 cups sliced fresh rhubarb
  • 2/3 cup sugar
  • ¼ cup water
  • Pinch salt
  • ½ tsp Rodelle Gourmet Vanilla Extract

Vanilla Pound cake

  • 1 pound cake flour (approx. 3 ½ cups)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 pound unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 9 eggs
  • 1 tsp Rodelle Gourmet Vanilla Extract
  • 1 tsp grated lemon peel

Vanilla Bean Whip Cream

  • 1 pint heavy whipping cream
  • ¼ cup granulated sugar
  • 1 Rodelle Vanilla Bean, split and scraped

Directions

Vanilla Pound cake

  • Preheat oven to 325 degrees Fahrenheit, grease 2- 8 in. x 4 in. loaf pans, and soften the butter.
  • Sift the flour, baking powder and salt together. Set aside
  • Cream the butter until light and lump-free. Add the sugar and cream until light and fluffy.
  • Add the eggs, one at a time, scraping down the bowl frequently and mixing well after each addition.
  • Stir in the Rodelle Gourmet Vanilla Extract and lemon peel.
  • Fold in the dry ingredients by hand in three stages.
  • Divide the batter into greased loaf pans and spread evenly with a spatula.
  • Bake at 325 degrees Fahrenheit until golden brown and springy to the touch, approx. 1 hour 10 minutes
  • Remove from the pan and let cool 10 minutes before slicing.

Strawberry Vanilla Rhubarb Sauce

  • In a medium saucepan, combine the fruit and water.
  • Bring to a boil, and reduce to simmer for 5 minutes.
  • Add the sugar and salt and cook on medium-high heat for 5 minutes, reduce to a simmer and let cook until the sauce thickens, stirring often, approx. 5 minutes.
  • Add the Rodelle Gourmet Vanilla Extract and stir in.
  • Let cool.
  • Spoon ¼ cup over slice of pound cake and top with whipped cream

Vanilla Bean Whip Cream

  • Chill a stainless steel or ceramic bowl
  • Add the whipping cream and beat on medium high until just thick
  • Add the Rodelle Vanilla Bean and sugar and whip until peaks form (but not until stiff and “buttery”).

Other Recipes with Vanilla Ingredients: Chocolate and Vanilla Swirl Tartlet Recipe, Pumpkin & Vanilla Bean Crème Brûlée Recipe, & Bourbon Vanilla Berry Turnover Recipe

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