The Baking Buddies meeting on April 28th has been CANCELLED.
In any case, you can make your own Strawberry Shortcake at home. The recipe is below.
HINT – Strawberries are SOOO GOOOOD these days, that you could just eat the strawberries, without the shortcake!
Cake for Strawberry Shortcake
This is a wonderful cottage pudding (cake for strawberry shortcake) recipe for strawberry shortcake. It is moist and sweet and can be eaten by itself, too.
Prep Time: 10 mins
Cook Time: 25 mins
Additional Time: 25 mins
Total Time: 1 hr
Servings: 9
Yield: 1 (9-inch square) cake
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ⅓ cup vegetable shortening
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup milk
FOR STRAWBERRY FILLING:
1 pint of Strawberries
Juice of 1/2 lemon
Sugar (QB)
Whipped Cream
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
- Whisk flour, baking powder, and salt together in a bowl. Set aside.
- Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract until smooth. Mix in flour mixture, alternating with milk, until just combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Cut the cake into 2 layers.
- Garnish with Whipped Cream and Cut Strawberries with sugar and lemon juice.