Thursday, April 1, 2010

Strawberry Shortcake

It's that wonderful time of year again, when strawberries are under $4 and actually look red and delicious! I was so delighted when at the grocery store last night I noticed a carton of strawberries for a glorious $1.50. They are fat, red and mmmm so sweet! This isn't a traditional shortcake, but it ends up being spongy and soaks in the delicious strawberry juice. It only makes an 8x8 pan, so double if you have a crowd.

Husband Rating: 4 stars


1 cup sugar

1/2 cup butter, softened

2 eggs

2 1/2 tsp. vanilla

1 1/2 cups flour

1 3/4 tsp. baking powder

3/4 cups milk

Preheat oven to 350 and grease your 8x8 baking pan. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, beating about 4 minutes each time. Stir in vanilla. Combine flour and baking powder and add to creamed mixture, beating well. Stir in milk until batter is smooth, pour into pan. Bake 35-40 minutes or until top is golden brown and springs back. Cool and serve.

Strawberry Topping:

1 carton strawberries

2 Tbsp. (or to taste) of sugar

Wash and slice strawberries. In a bowl, mash until strawberries are a juicy liquid. Add sugar. I like my strawberries a little more tart, but add sugar until it tastes good to you. Pour over cooled cake and serve with whipped cream.

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Cami said...

I so need to try this! I love strawberry shortcake but I think the store bought ones are a rip off! And confession-it was more like 30 minutes cleaning the room! Because it is so small, it always feels messy!

AnickH said...

the base for this shortcake is actually my favorite yellow cake recipe


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