I couldn’t help myself. I stopped in at the farmer’s market to pick up some flowers and saw the strawberries. The gallon tub of strawberries looked and smelled delicious. So, I added it to my order and decided we’re having strawberry shortcake tonight.
I loved strawberries and strawberry shortcake as a child. Everything about it. The smell, the taste, the signals it triggers in my brain that summer has arrived. I loved it so much that I became infatuated with the character. I wanted to be her. Surrounded by strawberries all day, eating sweets. What’s not to like about that?
My mother gave in to my love at one point and decorated my room in Strawberry Shortcake (the character, not the food). I had the sheets, the bedspread and a picture. My mother made curtains that were red with white polka dots. She found a chair “junking”, painted it red and covered the seat in the same fabric. I was a fortunate little girl to have a mother that cared that much.
Somehow my boys have also grown up very fond of strawberries, as was evident the first time I took them strawberry picking. My beautiful friend, Veronica, snapped these pictures of my boys at strawberry patch in New York. They are still some of my favorite photos.
As an adult I have tried many recipes and have found that most shortcakes are very dry cakes. I’m not particularly fond of a sponge or a pound cake. I do like angel food, but I also like simple.
So, here’s what I did. I found this recipe for shortcake at http://www.tasteofhome.com/recipe/strawberry-shortcake and tweaked it slightly to come up with a moister cake.
2/3 cup sugar
1/4 cup shortening
1/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
- Preheat oven to 350 degrees.
- Grease a 9×9 square pan and set aside.
- Cream sugar, shortening, and sour cream together in a large bowl.
- Add eggs and beat well, then add vanilla extract.
- In a small bowl combine flour, baking powder, and salt.
- Alternate adding dry mixture and milk to the sugar and shortening mixture.
- Pour into greased pan.
- Place in preheated oven and bake for 20-25 minutes. Be careful not to over bake (this will dry out your cake).
- Cool. Cut into squares.
- Serve with sliced strawberries and whipped cream.