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  • janelvoth

Strawberry Shortcake



It's May, which means STRAWBERRY SEASON, which means STRAWBERRY SHORTCAKE!


One of my favorite memories from childhood is my Grandma making angel food cake and then putting fresh strawberries from her garden and whipped cream all over it! SO delicious.


Well, this morning we went strawberry picking. We love to go out to a family farm, pick our own berries and then come home and decide all the ways to use them. I usually make some jelly to use all year, prepare some for the freezer for smoothies or to make milkshakes later, and then keep a huge majority fresh. We eat them, we add them to muffins, scones, pancakes, waffles and even yogurt with some homemade granola.


Let's get baking!


Ingredients:

2 ¼ cups flour (I always use 1 cup whole wheat and the other 1 ¼ cups all purpose)

1 Tbsp Sugar

1 Tbsp Baking powder

1 tsp Salt

1/3 cup Butter

1 cup Milk

Fresh strawberries, diced.


Instructions:

- Preheat oven to 425oF

- Grease a round cake pan (mine is 9 inch, but 8 inch will work too).

- Put your strawberries in a small bowl and sprinkle with a few tablespoons of sugar. The sugar actually helps them to juice making them easier for the shortcake.



- Combine flour, sugar, baking powder and salt



- Cut in the butter with a pastry cutter or fork until the mixture resembles small crumbs.

Colder butter is easier to cut in, especially if the climate is warmer.

- Then, stir in the milk.



From here, you can either make one big cake and then slice in half (my pictures show this). Or, you can make smaller individual size like biscuits and slice each one in half. I’ve done it this way too, but the bigger cake looks more impressive!


If you choose the “one big cake” route, then press down into a round cake pan.



- Bake for 18-20 minutes or until golden brown.

- Remove and allow to cool just a bit and then turn out onto a cooling rack.



- Once cool, gently slice in half. I bought whipped cream for this one, but making it from scratch is also really easy and fun!


- If you have store bought, then add a nice layer on the outside and then a little on the inside.

- Pile on your fresh strawberries.



- Then, put on the top of your cake and repeat with the whipped cream and strawberries. - - Serve within a few minutes as the juice of the strawberries will start to soak into the cake and if you wait too long, you’ll have soggy cake.



ENJOY!

Happy baking,

Janel



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