Strawberry Shortcake (Recipe)

May 6th, 2012

When it’s strawberry season (as it so indisputably is), my go-to dessert is naturally strawberry shortcake.  We have a quick and easy family recipe that never lets me down, though I do occasionally let it down.  Once I forgot the butter.  And last time I accidentally doubled only the milk.  But if you do actually manage to add all the ingredients in the correct order, this cake will return your love.

I usually bake it in muffin tins so I can keep some in the freezer to whip out when we spontaneously need a little strawberry smackeral.

Strawberry Shortcake

2 cups regular flour
1/3 cup sugar
1 T baking powder
1/2 t salt
1/2 cup butter
3/4 cup milk
2 eggs, slightly beaten

Grease a 9-inch round or square pan (or 12-count muffin pan).  Mix together flour, sugar, baking powder and salt.  Cut in butter until the mixture resembles coarse crumbs.  (A food processor handles this step nicely.)  Combine milk and eggs; add to dry ingredients.  Stir until all dry particles are moistened.

Spread dough into prepared pan/tin.  Bake at 375 for 25-30 minutes.  Serve warm with sliced strawberries and whipped cream.

2 responses to “Strawberry Shortcake (Recipe)”

  1. Cindi Frye says:

    Isn’t strawberry season in June? Guess it depends on where you live.

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