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Thursday, March 18, 2010

Strawberry Shortcake

It's getting to be that time of year! Strawberry season! Well, it's not quite here yet in SC, but Florida strawberries are widely available!


This shortcake recipe has really good old fashioned flavor!  Topped with sweetened strawberries and whipped cream, not only does it look beautiful, but it satisfies that nagging sweet tooth also!  And with lots of vitamin c rich strawberries, you can practically call it health food! :)




This is what it should look like after butter is mixed in.



Add eggs, milk and vanilla and mix until ingredients are combined.



Spread in a greased pan. I like to use metal over glass for cakes. They just cook better!



Fresh out of the oven.  This is when you can smell the goodness!



Gorgeous berries! Not quite as good as when they are locally picked, but a decent substitute!



Dice or mash the berries and sweeten to taste with sugar.



Build it up anyway you like!


STRAWBERRY SHORTCAKE

2 cups flour
3 tsp. baking powder
1/4 cup sugar
1 tsp. salt
1/2 cup butter, softened
2 eggs
splash of vanilla extract
1/2 cup milk

strawberries, sliced and sweetened
heavy cream, whipped and sweetened

Mix first four ingredients.  Mix in butter with electric hand mixer until blended and mixture resembles fine crumbs.  Add eggs; top with milk and vanilla.  Mix until moistened and ingredients are combined.  Put in greased 8x8 pan.  Bake at 400 degrees for 15 minutes or until lightly browned and toothpick inserted near middle comes out clean.  Serve warm with berries and whipped cream.

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