I’m on a serious strawberry kick. Strawberries for breakfast. Strawberries in salad (I just devoured a strawberry, avocado, spinach salad – yum). So when thinking up a dessert this past weekend, strawberry shortcake was it. I know strawberries aren’t in season yet (not in Quebec anyway), but lately the strawberries I’ve bought have been super sweet and delicious. So, here’s my sweet, simple strawberry shortcake cake recipe.
First the cake (I overcooked mine slightly….too much multi-tasking).
Preheat oven to 450.
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 tbsp sugar
7/8 cup of milk (I know, this is a weird measurement right? But this is how my mom makes it…)
Mix and shift flour, baking powder and salt. Cut in butter with knives until crumbly (is that a word?). Add sugar. Mix in milk gradually and mix with a knife until the mixture forms a soft dough. Spread dough into a square 9 x 9 inch baking pan (greased and floured). Bake for 12-15 minutes.
Next, chop up those berries. I used about 4 cups of strawberries (chopped). I also had raspberries on hand, so I threw in a bunch of those too – why not? Add 1 tbsp of sugar to the strawberries and mix – this helps to bring out the juices. Quebec berries in the summer are so juicy….
And now for the seriously sweet stuff – whipped cream. Side note: Cool Whip just can’t compare to real whipped cream. Cool whip is just plain wrong. Ok, enough Cool Whip bashing. Knowing I would probably eat any left over whipped cream by the spoonful as a midnight snack, I decided to be conservative and only get the 250 ml carton.
Beat together until fluffy:
250 ml whipping cream
3 tbsp sugar
2 tsp pure vanilla extract
This recipe is great to make ahead of time, and takes no time at all to serve. Cut shortcake into squares and slice in half. Smoother with strawberries and whipped cream. Mmmmm….simply yummy. Enjoy!