I was browsing through Sprouts one Saturday afternoon and saw a giant container of strawberries on sale and thought “what can I do with such a large quantity of strawberries besides just have strawberry oatmeal every day this week?” And then it hit me… STRAWBERRY SHORTCAKE. Duh. So here is a simple, traditional strawberry shortcake recipe that is appropriate for pretty much any summertime gathering.
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 milk
1-1/2 quarts fresh strawberries, sliced
1 cup heavy whipping cream
Either an 8X8 or 9X9 square pan
a wooden spoon
some type of cooking spray
2 bowls; one slightly larger than the other
a hand mixer or kitchen aid mixer
The night before I made the cake I chopped up pretty much the entire giant container of strawberries I bought into tiny pieces (probably cut the strawberries into about sixths)Then, you will simply add ¼ cup sugar to the berries and mix it well. It is not necessary to do it the night before, but I would definitely recommend doing it before you make the cake so it gives the strawberry juices and sugar some time to become syrup-y. YUM!!!
First things first; preheat the oven to 350 degrees.
Next, you’ll want add your shortening and sugar together into the bowl to cream. (To cream simply means to blend either your shortening or butter together with sugar.)
Next, you can go ahead and add the egg and vanilla extract right into the creamed mixture.
Go ahead and blend the egg and vanilla into the creamed mixture. (I find that because shortening has a slightly thicker consistency than butter, it is MUCH better to blend in steps, like so…I feel that it reduces the lumpiness that can occur)
Next, you will want to add all of your dry ingredients to the slightly smaller bowl. That would be your flour, salt and baking powder.
After you add all of the dry ingredients go ahead and take a wooden spoon and roughly mix them all together.
Then add the milk and the dry ingredients into the same bowl with your blended mixture.
Then you can blend all of that together until it is smooth, creamy and lump-free!
Spray your pan with your choice of cooking spray (I used an olive oil spray). Evenly spread your smooth batter mixture into your square pan
You can pop your filled pan into the oven for about 20-25 minutes at 350.
Go ahead and add your heavy whipping cream and 2 tablespoons of sugar into your slightly smaller bowl from earlier that you mixed your dry ingredients in.
Before you go at it with your hand mixer for the whipped cream, do be sure to wash off any remaining batter from the cake.Then go ahead and mix the heavy cream and sugar together.
It will be pretty runny at first, but after time and lots of whipping it will begin to form stiff peaks, like so…
When your cake comes out of the oven let it cool for 10-15 minutes. Then you can go ahead and slice up a square piece and put it on a plate. You will then cut that slice in half horizontally and place some of the strawberry and sugar mixture on top of that piece along with dollop of whipped cream.
Go ahead and top that with the other piece of cake, then repeat the previous steps…