strawberry shortcake

Strawberry season is coming soon, wahoo!  We love strawberries, especially when they’re organic and only $1.99/pound.  (Thank you, Whole Foods Market!)

Today is the first day we’ve had warm weather in a while, and you’d think it was 80 degrees outside considering my barefoot, strawberry-stained kiddos.  (It’s only in the mid-50s!)

One of my favorite ways to eat strawberries (besides right out of the package) is in strawberry shortcake.  It’s an easy, tasty dessert that can be put together at the last minute.  And it’s just so pretty!

Individual Strawberry Shortcakes

1 quart strawberries, sliced

2 c. flour (I used white whole wheat)

1 T. baking powder

1/4 tsp. salt

{I’ve also made this recipe with Pamela’s Gluten-Free Baking Mix in place of the flour, baking powder, and salt.}

1/4 c. sugar

6 T. butter

2/3 c. milk

2 eggs, beaten

1 tsp. vanilla extract

2 c. sweetened whipped cream

Preheat oven to 325 F.  In a mixing bowl, combine flour, baking powder, salt and sugar.  Cut in butter with a fork or pastry blender until crumbly.  Stir in milk, eggs and vanilla extract just until moistened.  Drop dough by large spoonfuls onto a greased cookie sheet; shape lightly with fingers into round-ish dollops.  Bake at 325 for 20-25 minutes or until lightly browned.

Slice each cake in half; place 1/3 cup sliced strawberries in between the cake layers.  Top with a few more sliced strawberries and whipped cream.

Yield: 6-8 individual strawberry shortcakes

What’s your favorite way to use strawberries?


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3 Responses to strawberry shortcake

  1. I think strawberry shortcake is the ultimate crowd-pleaser. Who doesn’t like it? I’m so excited for summer.

  2. Pingback: What To Make With What’s On Sale: Fresh Strawberries

  3. Pingback: What To Make With What’s On Sale: Fresh Strawberries

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