Kiwi and Strawberry Shortcake

This refreshing and fruity shortcake is made with fresh kiwi, strawberries, and a light and fluffy cake.

Ingredients - Serves 8

Preheat the oven to 375°F and grease a round cake pan.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the granulated sugar.
In a separate bowl, whisk together the egg, vanilla extract, and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Transfer the batter to the greased cake pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Once the cake has cooled, slice it horizontally into two layers.
Place the bottom layer on a serving plate and top it with sliced kiwi and strawberries.
Spread a layer of whipped cream over the fruit.
Place the top layer of the cake over the whipped cream.
Decorate the top of the cake with more whipped cream, sliced kiwi, and strawberries.
Dust the top of the cake with powdered sugar.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve chilled.