Growing up, we always had an abundance of strawberries during the summer months. My mom made strawberry shortcake at least once a week.
At the end of a long, hot, hard day of working on the farm, a serving of shortcake soaking up sweet strawberry juice and topped with a scoop of vanilla ice cream was a little bite of summer heaven.
Although I shared the recipe at the back of my recent release, Farm Girl, I thought I’d also share the recipe here today along with some photos!
Ingredients
Start by mixing together the flour and baking powder in a separate bowl. Set aside. Cream butter then add egg and whip until light. Add sugar and mix well.
Mix in vanilla then alternate mixing milk and flour until well blended.
Spoon batter into a 9×13 baking pan that has been greased and floured (or sprayed with non-stick spray). Bake at 350 degrees for about 20 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool completely.
Wash berries, remove stems and hulls and place in a bowl. I cut mine into pieces and chunks.
Mash them until they are juicy, but not pulverized like you would for jam. Sprinkle on sugar, stir and let rest for at rest for about 10 minutes.
Serve immediately or cover and store in fridge until ready to serve.
When ready to serve, place a piece of cake on a plate, drizzle with berries and top with ice cream. Yum!
Strawberry Shortcake
¾ cup sugar
½ cup butter
1 tsp. vanilla extract
1 egg
1 cup milk
2 tsp. baking powder
2 cups flour
4-6 cups of strawberries
½ cup sugar
Vanilla ice cream
Preheat oven to 350 degrees.
Combine flour and baking powder, set aside. In a large mixing bowl, cream together ¾ cup sugar and butter, then add egg and vanilla extract. Alternate adding flour mixture and milk to the bowl until batter is well blended.
Pour into a greased 9 x 13 baking pan and bake until top is a light, golden brown.
Cool completely.
Wash and hull strawberries, placing them in a large bowl. Mom always used a potato masher to break them down a little. You don’t want to pulverize them, just mash them enough they get good and juicy and break into nice little pieces. Stir in ½ cup of sugar until sugar dissolves then let rest for at least 10 minutes.
When ready to serve, cut slices of cake then top with strawberries and a scoop of ice cream.
She Who Loves the Tastes of Summer
Savvy Entertaining 