I wish I could say that I was able to make this with strawberries from our garden. Or anyone else’s garden, for that matter. Instead I just used grocery store strawberries. The results still caused me to eat two helpings. Summer food at it’s best.
Here’s what you’ll need:
2 cups flour
2 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
Cut all the dry ingredients together with the butter. It will look like this:
Stir in the egg and milk. The batter will be thick. Put it into a square 8″ or 9″ pan that you’ve greased. I lined mine with parchment paper, but only because my square pan is in terrible shape and rusty on the bottom. I need to invest a few dollars in a new one.
Bake at 450 degrees for 15-18 minutes, or until a toothpick comes out clean.
Serve with strawberries sweetened with sugar and whipped cream.
I confess that when we ran out of strawberries and still had cake left, I thawed a small bowl of frozen mixed berries, added sugar and used those on the shortcake. I used whipped cream too. And it was the middle of the day. Don’t be like me. I’m not a good example.