Oh, those lazy, hazy days of summer. Doesn’t a bowl of strawberry shortcake sound like a lovely idea? This easy recipe for a summertime favorite is served with fresh, sliced strawberries and whipped cream for a delicious dessert.
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Some folks prefer a biscuit-like shortcake while others like a cake texture for their strawberry treat. I would say this recipe is somewhere in the middle. Not too dry and crumbly and not a light fluffy cake.
Serve in a bowl topped with fresh strawberries (if you want, sweetened with sugar and a little lemon juice) and a dollop of whipped cream. I grew up adding some milk or cream to my strawberry shortcake but some (my husband) thinks this is odd. How about you? Yea or nay?
Easy Strawberry Shortcake
In a mixing bowl, with mixer, cream sugar and shortening. Add egg and vanilla; beat well.
Combine dry ingredients.
Add dry ingredients alternately with milk to the creamed mixture.
Spread in a greased 8-in. square baking pan.
Bake at 350° for 20-25 minutes. Cool on wire rack.
While cake is cooling, prepare the strawberries and whipped cream
Hull and slice the strawberries. Leave them or, mix with sugar and lemon juice; let rest 30 minutes.
Fresh whipped cream
Follow the easy instructions below at bottom of recipe for how-to make whipped cream.
Cut cake into nine servings.
Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream.
Easy Strawberry Shortcake
YIELD: 9 servings.
- 2/3 cup sugar
- 1/4 cup shortening
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
- Whipped cream
- 1-1/2 quarts fresh, hulled and sliced
- sugar for berries, if desired (a few tablespoons)
- fresh lemon juice (if desired (about 1 1/2 teaspoons)
In a mixing bowl, with mixer, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 8-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.
Hull and slice the strawberries. Leave them or, mix with sugar and lemon juice. Let rest 30 minutes.
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners sugar (granulated sugar can also be used)
- 1/2 teaspoon vanilla
Place a metal mixing bowl and metal whisk into the freezer for 15 to 20 minutes to chill.
Place the sugar into the mixing bowl and add the whipping cream and vanilla.
Whisk just until the cream reaches stiff peaks being careful not to over beat which will turn the cream into butter.
Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
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Mildred Nalley says
Thanks for the recipe. We are fortunate to live near a peach orchard that also grows strawberries, blueberries etc. The berries have been delicious. I forgot to say in your last post that my mom loved figs…she had a big bush at her house and she could just stand and eat them right off the plant. She also loved fig preserves.
Anna Thompson says
Strawberry shortcake and summer were made for each other