Strawberry Shortcake
Strawberry Shortcake is a favorite among so many people.
We all have different approaches in how it should be done.
Biscuit vs. Shortcake vs. Angel Food Cake
with or without whipped cream, ice-cream, or saturated in milk. This is another recipe on strawberry shortcake but IT.IS.GOOD!
Of the many things my mom taught me, it was how elevate this dish with some citrus: fresh orange zest in your batter/dough and/or in your macerated strawberries. It is PHENOMENAL and brightens the entire dessert.
I loved this recipe when a dear friend made it for us after Charlotte was born. It is a recipe from a Magnolia magazine I believe, so i cannot take any credit for creating it or discovering it on my own.
Make sure you sprinkle the additional 1 Tbsp. of sugar on the cake before it is baked. It is certainly not mandatory but adds a tasty crunch and texture to a dish that can easily get soggy.
Strawberry Shortcake
Ingredients
- ¼ cup of salted butter, softened
- ⅔ cup + 1 Tbsp. of granulated sugar
- 1 egg
- 1 ⅓ cup of all purpose flour
- 2 tsp. baking powder
- ⅔ cup of milk
- 1 tsp. of vanilla, clear if possible
- 4 cups of fresh strawberries, diced or sliced
- 1 orange, lemon, or grapefruit, zested and juiced
- sugar, OPTIONAL
- whipped cream
Instructions
- Preheat oven to 350* and grease an 8×8 round or square pan.
- In a mixer, beat butter and add sugar and eggs, mix well until combined.
- Add dry ingredients alternating with milk and vanilla while scraping the side of the mixing bowl with a spatula.
- Pour into pan and sprinkle additional sugar for an amazing crunch on top.
- Bake for 20 minutes and check. Set the timer for every 5 minutes after that until the cake is baked and a toothpick is clean when inserted. Do not let it get brown.
- Slice or dice strawberries, sprinle some sugar and zest and squeeze with citrus right before serving.
- Slightly cool and cut into squares or wedges and serve with fresh strawberries, fresh mint if you have some and homemade whipped cream on top.
