strawberry shortcake
There is nothing like Strawberry shortcake on a nice summer's day. Brings back childhood memories of when mom would make this for us kids. It's nice after having supper, then the strawberry shortcake comes to the table. So refreshing and oh so yummy.
method
Bake
Ingredients For strawberry shortcake
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2/3 cbutter, softened
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1 1/4 csugar
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2/3 cmilk
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1 tspvanilla, almond or lemon extract
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2 call purpose flour
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1 tspsalt
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1/2 tspbaking powder
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3 lgeggs
- STRAWBERRY MIXTURE
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1 pkgstrawberries
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1/4 csugar
- WHIPPED CREAM THAT HOLDS IT'S SHAPE FOR DAYS
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2 1/2 cwhipping cream
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12-14 Tbsppowdered sugar
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2 tspvanilla extract
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2 Tbspnon fat powdered milk or non fat instant dry milk.
How To Make strawberry shortcake
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1Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition. -
2Pour into a well greased and floured loaf pan. Bake at 300 degrees for about 80 to 90 minutes or until a tooth pick comes out clean. (I baked mine for 80 minutes)
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3Cool for 5 minutes, Then move to cooling rack. Cool completely. (After my cake is cooled, I store in a plastic freezer bag)
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4For the Strawberry mixture: Slice and core strawberries, place in a bowl, sprinkle 1/4 cup sugar over the strawberries and let them macerate for a few hours.
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5For the Whipped Cream: Add powdered sugar, skimmed milk powder, and vanilla to the cream. Whip the cream until it thickens ( This doesn't take long at all so check it often. When you run a spoon through it and it holds it's shape, without falling back into the gap,it is ready to use. This recipe makes about 4 cups of whipped cream.
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6Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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