Ah, for the scrumptious delight of Strawberry Shortcake in the summer! In spite of the heat, I just can’t wait for strawberry season.
The first thing I do is pop a few of those delicious red strawberries in my mouth, right out of the garden. After I have eaten all the fresh I can, I often make some combination of cake, strawberries and whipped cream.
One of my favorite ways to use strawberries is my Aunt Dot’s Strawberry Shortcake. The ‘cake’ portion of it is more a sweet biscuit, but isn’t so sweet that it takes away from the strawberries.
But combined with the sweetness of the strawberries, the two work in perfect in perfect balance.
Once you top your strawberries and shortcake with a scoop of whipped cream, and you have a summer dessert that is worthy of royalty. Simple. Sweet. Delicious. Perfect!
Strawberry Shortcake
Ingredients:
- 2 cups Flour
- 2 Tablespoons Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Shortening
- 3/4 cup Milk
- 4 cups Sweetened Strawberries*
- Whipped Cream
Directions:
Wash, trim and hull the strawberries. Add to a bowl ( I love this one because it has a lid and can be used for so many things!) and sprinkle with sugar. Gently blend the strawberries and sugar and set aside.
Sift together flour, sugar, baking powder and salt. Cut in shortening until dough is crumbly. Stir in milk.
Spread into 2 greased 8” cake pans – (the recipe calls for round, but I use square, and they work just as well.) Bake at 350 degrees for 12-15 minutes.
Spread half the sweetened strawberries on top of one layer. Top with second layer and spread with the remaining strawberries. Cut into wedges and top with a healthy dollop of whipped cream.
Grab your fork and dig in!
Taking Strawberry Shortcake With You
Strawberry Shortcake is also an easy dessert to take on picnics. Just pack the strawberries, whipped cream and shortcake into separate containers.
Be sure to keep the strawberries and whipped cream cool by packing in an ice chest. Add ice packs to the cooler, and nest the whipped cream among them to keep it even cooler.
(I place the bowl of whipped cream on the ice in the cooler, then place an ice pack on each side and the top of the container. This seems to works well at keeping it cooler!)
Once you are there, grab a plate and create individual servings of Strawberry Shortcake. I promise – you will be the hit of the picnic!
A Few Notes for the best Strawberry Shortcake
Note #1: Cool Whip does a fair job, but if you really want perfection, go ahead and make your own.
Starting with 1 cup of chilled heavy whipping cream, whip it until stiff peaks form. Add 2 Tablespoons of Confectioner’s Sugar and 1/2 teaspoon vanilla.
Continue whipping until the peaks reform. Use immediately.
This is a barely sweet cream, so if you want it sweeter add up to 2 more Tablespoons of Confectioner’s Sugar and another 1/2 teaspoon of vanilla – but be careful not to overdo!
Note #2: Make only as many Strawberry Shortcake Servings and you plan to eat. Store the shortcake and strawberries in separate containers in the refrigerator.
Make only as much whipped cream as you plan on using. It doesn’t store well for any length of time.
Do you love strawberries in the summer? Don’t miss out on a quick and tasty sandwich with a Strawberry Spinach Roll up or switch your sandwich to a Salad!
It’s Your Turn!
Did you make a Strawberry Shortcake? Let me know how it turned out! Also, share with me your favorite ways to enjoy this sweet and delicious summer berry!
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)
