Absolutely amazing! I got a chance to go strawberry picking with a friend yesterday at Boone Hall Plantation here in Mt. Pleasant, and had strawberry shortcake on my mind. After tasting this delicious cake I don’t think I will be making biscuits for my strawberries again. I chop my strawberries and mix with sugar, and let them sit for about an hour before serving. Enjoy!
2/3 C. sugar
1/4 C. butter
1 egg
1 tsp. vanilla extract
dash of almond extract
1/4 tsp. salt
1-1/2 C. all-purpose flour
2 tsp. baking powder
1/2 C. milk
Whipped cream
Strawberries
In a bowl, cream sugar and butter. Add egg, vanilla and almond extract; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack.
Cut into nine servings. Split each serving horizontally and fill with whipped cram and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.
Yields: 9 servings
1 comment
It’s hard to beat real biscuits for shortcake. We had family over for strawberry shortcake yesterday (with biscuits). They eat everything. But, to be fair, I’ll try your cake. Will let you know.