Fresh strawberries on homemade whipped cream on a delicious shortcake base. Summer is coming! So fresh and yummy!
Is there any better indication that summer is coming than to see fresh strawberries showing up on store shelves? Fresh fruit just says summer. For me, eating strawberry shortcake brings memories of family meals on warm days. There is something so comforting about a good dessert from my childhood.
Growing up we had a tradition of making and eating strawberry shortcake on Mother's Day. I'm not really sure how it started, but was a good tradition. (Though I generally tend to think that traditions with food in them are pretty good.) Living in different states, I don't get to see my mom as much as I would like, or celebrate Mother's Day in person. But when Mother's Day rolls around every year, I still pick up a pack of strawberries with the intent of making shortcake sometime in the coming days.
Last night I finally made it. Only a few days late after Mother's Day. And it was so good. It felt like all the good parts of that time of year when spring is just turning into summer and it's not too hot, but not too cold either. For me, strawberry shortcake is the "just right" kind of dessert.
This isn't the same recipe for shortcake that we would make growing up, but I really like this one. I feel like it's the right mix of everything. The flavor is good, the consistency is even, and it has a light enough texture to not feel too dense, but it holds it's own even with the strawberries and the cream. The recipe for this comes from my Better Homes and Gardens Cookbook, but I've adjusted it slightly.
3 tablespoons sugar
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 egg, beaten
2/3 cup milk
2 cups sliced strawberries
2 tablespoons sugar
whipped cream
Preheat oven to 450. Grease 8-inch cake pan and set aside.
Combine sugar, flour, and baking powder. Cut in butter until mixture is in course crumbs. Combine egg and milk. Add to flour mixture.
Pour batter into prepared pans. Bake for 16- 20 minutes, until golden brown and toothpick comes out clean. Let cool in pan about 10 minutes. Remove from pan and let cool on rack.
About 10 minutes before serving, combine strawberries and 2 tablespoons sugar.
Serve cake with strawberries and cream.
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