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Strawberry Shortcake

Yields1 Serving

A whole mountain of cake and berries and goodness! A simple shortcake recipe that is really, really good!

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 4 c flour
 2 tbsp. baking powder
 1 tsp. baking soda
 1 c. sugar
 1 tsp. salt
 1 c. butter or transfat free shortening (found at health food stores)
 2 c. buttermilk
 2 quarts freshly picked Ontario strawberries (Ontario’s are the best…OK, perhaps I am a little biased)
 Fresh Whipped Cream
1

Mix dry ingredients in large bowl and cut in butter or shortening.

2

Add buttermilk, mix just enough to blend, but keep it lumpy.

3

Spread in a 13X9" greased pan. Sprinkle with white sugar and bake at 400 degrees F for 20 minutes or longer, until light golden.

4

Allow cake to cool and then cut into squares, then cut in half horizontally.

5

Wash freshly picked Ontario strawberries and set aside enough whole berries to top each serving.

6

Divide the remainder in half, slicing the berries and sprinkle with sugar for additional topping.

7

Make Strawberry Sauce. Take approximately 1 quart of the strawberries and place in a blender, add liquor (to taste) such as Southbrook Framboise, Cointreau, Cassis (or whatever fruit-based liquor you prefer). Add sugar (to taste), ½ tsp vanilla and blend well. Spoon over the shortcake.

8

Place cut side of cake upright on plate, spoon some of the strawberry sauce over top, then add sliced berries, then top with whipped cream, then decorate with a whole berry.

Nutrition Facts

0 servings

Serving size

Serves 10 (or more)