Let's talk really quick about strawberry shortcake.
I grew up eating dense shortbread-style cake covered in fresh strawberries and whipped cream, but I think somewhere along the line someone decided that this was not the way to do it.
They needed light, spongy angel food cake and strawberries soaked in sugary syrup. The first time I saw strawberry shortcake like this I felt betrayed. Were my dense cake and simple fresh berries not good enough?
I think they are. So, I'm taking strawberry shortcake back.
Simple. Fresh. Delicious. You won't be disappointed. I promise.
Things you'll need...
|Baking powder, butter, sugar, flour, milk, eggs.|
Mix in the rest of the ingredients. The order doesn't really matter, but it works best if you try and alternate wet and dry ingredients.
All mixed up, it should look something like this. Tadaaaaa!
Bake at 450 F for 15-18 minutes, or until golden. Look how pretty.
You'll seriously want to add some powdered sugar to this. I try and add 1 tbsp for every half cup of cream.
Then chop up some strawberries and throw it all together in a bowl. It's the best warm, but you can eat it the next day for breakfast too. You don't even have to feel bad about it.
2/3 c. milk
2 c. flour
1/3 c. sugar
3 t. baking powder
1/2 c. (1 stick) butter
1 c. heavy whipping cream
2 Tbsp. confectioners sugar
Preheat oven to 450, grease your selected baking dish and set aside.
In a bowl: melt butter. Stir in remaining ingredients - flour, sugar, milk, eggs, baking powder.
Pour into baking dish, bake at 450 for 15-20 minutes or until golden.
While it cools, pour the cream into a medium bowl and add powdered sugar. Beat with your chosen method until soft peaks form.
Serve with chopped strawberries (or any kind of berries, really. Go nuts.)
AND WE HAVE A GIVEAWAY WINNER!
I will be reaching out to you via email to get you your winnings!