Tuesday, May 3, 2011

Yum! Shortcake!

We've been picking strawberries from our garden for about a month, now.

Here's how we get rid of them...Yummy!

I hull the strawberries, slice them and add sugar to them. I use about 1-2 tablespoons of sugar. I cover and let them sit for a while in the fridge. This give the sugar time to melt and some of the strawberry juices to come out.

I make a 'Lazy Daisy Sponge Cake' recipe from an old Pillsbury Family Cookbook from 1963.

Lazy Daisy Sponge Cake

2 tablespoons butter
1/2 cup milk, scalded
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
1 cup sugar
1/2 teaspoon vanilla extract

Grease a 9-inch layer pan. I used an 8" x 8" square glass dish so I can split the cake, if I want.
After milk is scalded, remove from heat and add the butter to it until the butter melts.
Sift together flour, baking powder and salt in one bowl.
Put eggs, sugar and vanilla in another bowl and beat until lemon colored.
At low speed, add dry ingredients.
Then mix in the milk and butter mixture.

Bake at 350 degrees F until a silver knife comes out clean. This will be about 30 minutes. Cool a bit and make your strawberry shortcake!

It takes me about 15 minutes to put together the cake and 20-30 minutes to bake it. The taste and texture is so much better than the rubbery little dessert cups you get at the store.

We ate 2 of these cakes one right after the other. I cut them into 9-pieces each. We had 18 shortcakes!

This is one of my favorite desserts ever! I also use blackberries on this cake and peaches, too! Use your imagination and enjoy this simple cake. You won't be sorry! 

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