Strawberry Banana Shortcake With SunButter Whipped Cream

SHORTCAKE

1-1/2 cups butter, softened

1-1/2 cups sugar

3 large eggs, room temperature

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

SUNBUTTER WHIPPED CREAM

1 cup heavy whipping cream

3 tablespoons SunButter, any smooth variety

1/3 cup powdered sugar

1 teaspoon vanilla extract

TO ASSEMBLE

Sliced strawberries and bananas for topping

Additional SunButter and melted chocolate for drizzling (optional)

SHORTCAKE

Heat oven to 350°F. Coat two 9-inch round or square pans in butter and dust with a thin layer of flour; set aside.

In a large bowl with electric mixer, beat butter and sugar for 5 minutes until light and fluffy. Add eggs, one at a time beating until combined.

In a separate bowl, sift flour, baking soda, baking powder, and salt to remove any lumps. Stir to combine. Mix half of the dry ingredients with the butter mixture, then mix in buttermilk and vanilla and continue mixing. Add the other half of the dry ingredients, mixing just enough to combine, scraping down side of bowl as you mix.

Split batter evenly between prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let cool in their pans for 10 minutes, then invert and remove from pan and finish cooling on wire rack.

SUNBUTTER WHIPPED CREAM

In a chilled medium bowl combine all ingredients and whip until soft peaks form. Cover and refrigerate until ready to use.

TO ASSEMBLE

Cut shortcake into serving sizes using 3-inch round biscuit cutter or cut into wedges or squares.

Top each shortcake serving with a large spoonful of SunButter whipped cream and sliced strawberries and bananas.

SERVING SUGGESTION

Drizzle additional SunButter on top along with melted chocolate.

TIP

Use store bought shortcakes or angel food cakes for an even quicker dessert.