My husband’s grandmother drove down here all the way from New York and we have been having a blast. Yesterday we went to Washington Farms to conquer our strawberry fix. We picked 3 gallons of berries within just a few minutes and had an absolute blast! Pickings are great!
Now we had to figure out what to do with all those beautiful berries. I decided I would whip up a simple strawberry shortcake.
For starters, I washed the strawberries, cut the green off, and sliced them. Lightly sprinkle with sugar and stir. Let them sit in a bowl for the time it takes to make the cake. I used 1 gallon of strawberries since we had a bunch of people over, but you could easily do less.
While the strawberries are resting, start working on the shortcake.
- 1⅓ cup sugar
- 1 stick of butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups Unbleached All-Purpose Flour
- 4 teaspoons baking powder
- 1 cup milk
- Beat together butter and sugar. Drop in eggs and add vanilla. Beat until smooth.
- Combine dry ingredients in separate bowl.
- Add dry mixture and milk into the butter/sugar/egg mixture little at a time, stirring well in between additions.
- Bake at 350 for about 20-25 minutes.
- Cool completely before serving.
When the cake has cooled, cut into squares. Each square, cut in half as you would a hamburger bun so you have 2 square pieces.
Place one shortcake piece on a plate, layer with a helping of strawberries. Place the other on top and add more strawberries. Top with whipped cream and enjoy!