Most people, when they think of strawberry shortcake, think of an angel food cake layered with whipped cream and strawberries, but where I come from, strawberry shortcake is a denser (is that a word?) cake, almost a sweet biscuit really, served with fresh-cut strawberries and often consumed with milk poured over it. It’s a staple of summer cookouts and get-togethers, and even by itself, is a filling, delicious dish.
Prep Time: 15 mins
You will need:
1 lb strawberries
1/8 cup sugar (granulated white)
Slice strawberries, discarding tops, and place in a bowl. Sprinkle sugar over strawberries and allow to stand until serving shortcake.
Shortcake: (Adapted from a recipe found at Simply Recipes)
3 cups all-purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp butter, melted on med-low heat
1/2 cup half & half
1 cup milk
1 1/2 teaspoons vanilla extract (I used 2 teaspoons…whoops. But I love vanilla so it’s all good…)
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Add in melted butter slowly, mixing well. Add the half & half and milk, mix again. Lightly grease a baking pan (I used a 9 in diameter glass pie pan) and add dough.
Place in oven and bake until top is golden brown and a knife in the center comes out clean (about 20 mins).
I serve in a bowl with milk and strawberries sprinkled on top.