Strawberry Shortcake

Start by preheating your oven to 350F.

In a large bowl, mix your butter and sugar. Add in your egg and 1 tsp vanilla extract, mixing well. Then add in your milk. Once all your wet ingredients are incorporated, add in your all purpose flour, baking powder, and salt, and fold to combine. Transfer batter to a lined 9” cake tin and bake on 350F for 32-34 minutes. Allow the cake to cool completely.

For the whip cream: Start by whipping your heavy cream in a stand mixer until soft peaks form. Add your 1 tsp vanilla extract and maple syrup and mix until peaks stiffen (about 2 minutes). Top your cooked and cooled cake with the whip cream and fresh sliced strawberries. Enjoy!