The one where strawberries come to my rescue
March 22nd, 2011
It was 3:47pm on Friday afternoon when the terrible realization hit: my in-laws were coming for dinner and I had no dessert plans.
Josh’s folks aren’t able to visit all that often because his parents both work and his dad’s a minister, so weekends are no good. When they do come up, it’s usually for a quick visit. This trip, they were only staying Friday night and returning home on Saturday. All of which to say, I had only one big meal to
impress them with prepare for them.
And I’d forgotten about dessert. I had a menu for dinner, but no sweet treat to round it out. Compounding my problem was the fact that Josh’s dad is diabetic — last-minute, store-bought cookies were right out.
Happily, I was saved by a glistening two-pound box of fresh strawberries (helpfully on sale at Whole Foods). Strawberry Shortcake is one of my all-time favorite desserts and was perfect for the occasion. It’s quick and easy. and Don could just eat the berries and never mind the cake (though the dough itself is pretty low-sugar for a dessert).
2 cups flour
1/3 cup sugar
1 Tbs baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup milk
2 eggs, lightly beaten
Grease an 8-inch square cake pan (I sometimes use a 9-inch deep-dish pie plate because I have some pretty ones that present well). Mix together flour, sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. In a separate bowl, combine milk and eggs. Pour the egg mixture into the dry ingredients and stir gently until just combined. Spread dough into prepared pan. Bake at 375 degrees for 25-30 minutes. The old “toothpick in the middle” trick works well.
Serve with sliced strawberries and whipped cream (“schnozzle whip” works just fine).
This post is linked up to the Ultimate Recipe Swap at Life as Mom. Check it out!