When the cheap strawberries hit the grocery store, and the summer cherries have are come and gone, it’s time for some strawberry shortcake. Actually, it’s time for strawberries on breakfast cereal, strawberries in fruit salad, and bowls of strawberries with a sprinkling of sugar. Everybody loves fresh strawberries. And although our grocery store stalks them nearly year round now, they just taste best when the days are long and sunny and hot. The cake that makes up this strawberry shortcake has just 6 ingredients, and they’re all things you probably have in your pantry already. The cake can be cut into 8 servings, or however many servings you want. Many strawberry shortcake recipes call for mixing the strawberries with sugar. I like my strawberries as is, especially because the canned whipped topping my kids prefer is already really sweet. But feel to sugar your strawberries, if that’s the taste you like.
Strawberry Shortcake
Ingredients
For the shortcake:
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup butter or margarine
- 2/3 cup milk
- 1 egg
For the topping
- 2 lbs. strawberries cleaned and sliced
- whipped topping or vanilla ice cream
Instructions
- Preheat the oven to 450 degrees.
- Mix the flour, sugar and baking powder together in a medium sized mixing bowl.
- Add the butter or margarine, and mix with your hands, breaking up the butter into small pieces while incorporating it into the flour mixture. The mixture should look like coarse crumbs when you are done.
- Measure the milk in a glass measuring cup, crack open the egg, add it to the milk, and beat the egg and milk together.
- Add the liquid to the flour/butter mixture and stir until just moistened. The mixture will be lumpy.
- Spray the sides and bottom of an 8” or 9” round cake pan. Pour the batter into the pan, and bake at 450 degrees for 15-18 minutes.
- Cut the cake into 8 servings, top with strawberries and whipped topping or ice cream.
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