Posted by Lori:
If you like strawberry shortcake and you haven't made your own cake before, now's the time to learn! Strawberry season is just around the corner and with frozen strawberries, you can make this delicious dessert any time of the year. Homemade shortcakes are so much better than bought cake-y things! I chose to make it for our family this past Saturday, which also happened to be the first day of spring (never mind the fact that it was snowing outside!)
Years ago I made this and made just one large cake. The presentation of the dessert is so pretty, yet so easy. This time I made eight individual cakes instead.
Homemade Strawberry Shortcake
2 1/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (at room temperature or melt just slightly in the microwave to soften)
2/3 cup milk
Preheat oven to 425 degrees. Grease baking sheet or 8-inch round cake pan. In medium bowl, combine flour, sugar, baking powder and salt. Add butter and cut in with pastry blender or just use fork. Mixture will form into crumb-like consistancy. Add milk and egg and stir just until well blended. Now you can either pour batter into greased round pan or make into individual cakes. I used a 1/3 cup measuring cup and scooped it out onto a sheet cake pan. It made 8 cakes. You could make 10 easily by using a smaller cup.
Bake 10 - 15 minutes for the small cakes and 15 - 20 minutes for the larger one.
Remove from the oven and allow to cool. Remove shortcakes from pan. Slice in half hortizontally and place bottom half on serving dish. Top with strawberries (which have been sweetened with sugar or sugar substitute - or frozen strawberries with syrup). Spread whipped topping over strawberries. Add the top part of the shortcake, add a dollop of whipped topping, and finish with a few more strawberries.
I used the container-type whipped topping for the middle and the canned-type on the top because the kid's like the squirt kind. But, in my opinion, the container-type tastes better.
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