cakedoodles

My sweet obsession

Strawberry Shortcake

The shortcake portion of this recipe was taken from a submission at allrecipes.  Click here to see the original.

PREPARING STRAWBERRIES FOR SHORTCAKE:

  • This is easy and sooooo good.  I prefer sliced strawberries to mashed ones, but either way is fine.
  • To slice, do the same as above – use a good quality egg slicer and place them in a glass bowl.  Be sure the bowl is big enough to hold all of your berries and the liquid they will make.
  • Take a fair amount of white sugar (or splenda) to coat the berries.  Stir them up to be sure they are all covered with sugar.
  • Cover with plastic wrap and refrigerate for a few hours (if you can wait that long!)

STRAWBERRY SHORTCAKE: (you can find this at Allrecipes here)

Ingredients 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup vegetable shortening 1 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 cup milk

Directions Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.

Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy your shortcake with the prepared strawberries and some fresh whipped cream or non dairy whipped topping (my daughters’ favorite).

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