Monday, May 30, 2016

Strawberry Fields Forever: Strawberry Shortcake

It's berry season!
We enjoyed our first trip of the year to the peach orchard a week ago, and have been consuming and passing out peaches like crazy. We enjoyed a new aspect of the orchard this year -
strawberry picking!
A huge field of strawberry plants and ripe strawberries all around!
Pretty yummy berries!
Sabrina had a good time and was munching on the berries as we went.
After coming home with 6 pounds of ripe strawberries, I decided to make good use of them and make some strawberry shortcake! This is the recipe my mom used when I was growing up. It's a basic cake, and we usually top it with fresh whipped cream and our recently acquired berries (we used blueberries as well when I was growing up because we always went blueberry picking).
Start by mixing all the ingredients together. The kids helped me out.
Pour into a square pan and bake.
Lick the spoon, bowl and whatever else has the yummy batter on it while the cake bakes.
Let the cake cool before adding all your goodies.
Cut up the cake and top with berries and fresh whipped cream.
So delicious and a perfect early summer treat!
Strawberry Shortcake
from the Betty Crocker cookbook - aka "Dinette Cake"
1 1/4 c. flour
1 c. brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c. milk
1/3 c. butter or oil
1 egg
1 tsp vanilla
Preheat oven to 350 degrees. Grease a 9x9 square baking dish.
Measure all ingredients in mixing bowl, beat until well combined. Pour in to prepared pan. Bake for 35-40 minutes. Let cake cool. Cut into single servings and top with berries and fresh whipped cream.

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