by Tammy Taylor~
Recently we received some really beautiful garden-fresh strawberries. Oh the beauty of them! I decided I’d use them to make one of my favorite desserts – strawberry shortcake! But in the past I always bought the little round shortcakes wrapped in cellophane when I’d made strawberry shortcake. This time I wanted to make it all from scratch.
So I sat out to find a recipe I liked. I found one on the AllRecipes site that looked pretty straightforward so I decided to give it a try. I mean, these beautiful strawberries deserve the best #amiright??
The shortcake recipe called for simple ingredients such as flour, sugar, baking soda, salt, vanilla, nutmeg, butter, egg & milk. Heck I had all of that waiting in my kitchen! So let’s bake up a shortcake, shall we?
I used cake flour because that’s what I had, but you can use all-purpose flour as well. Heck I don’t know why self-rising flour wouldn’t work too!
First I preheated the oven to 450 degrees (425 degrees for dark pans) Then I greased a 9-inch baking pan and sat it aside.
I sifted 2 cups of cake flour , 1 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon nutmeg into a large bowl. Then I cut in 1/2 cup (1 stick) softened butter until the mixture resembled coarse crumbs. Easy Peasy!
In a separate bowl I beat an egg, 1/2 teaspoon of vanilla extract and 1/3 cup of milk. Then I stirred it all into the flour mixture just until blended. The batter was really thick!
I spooned the batter into my prepared baking pan. I started smoothing it out with spatula but in the end I just used my clean hands to press the batter into the pan. Yep, that’s how we roll in the Taylor Household!
Finally I baked my cake in the preheated oven for about 20 minutes. It was golden in color and a toothpick inserted into the center of the cake came out clean.
When it was finished baking I brought it out & placed the pan on the counter. I covered the pan with a clean tea towel so it would lightly steam and further soften the cake. (It’s the same procedure I use with my Homemade Sandwich Bread to ensure a softer crust.) I cooled the cake in the covered pan for 10 minutes, then turned it onto a wire baking rack to cool completely.
It was a delicious part of our strawberry shortcake dessert. Heck I even topped it with homemade whipped cream that was sweetened with honey instead of powdered sugar. What a delightful, homemade treat…
Sure I’ll share the recipe, y’all!
Quick, Homemade Shortcake recipe
I was in the mood for strawberry shortcake using fresh garden strawberries, but I didn't want to buy the shortcake. Luckily it was super easy to whip it up in no time. ~TMH~
- 2 cups cake flour (can use all-purpose flour)
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter
- 1 egg
- 1/3 cup milk
Preheat oven to 450 degrees (425 degrees for dark pan)
Grease a 9-inch baking pan
Sift 2 cups flour, 1 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon nutmeg in a large bowl
Cut in 1/2 cup (1 stick) softened butter until mixture resembles coarse crumbs.
In a separate bowl, beat egg, vanilla and milk. Stir egg mixture into flour mixture just until blended. Spoon into prepared baking pan and smooth batter with spatula or clean hands. (note - batter will be thick)
Bake in preheated oven until the cake is golden and the center of cake comes clean with a toothpick (about 20 minutes for me.)
Cool in the pan for 10 minutes, then remove from pan & place on a wire baking rack to cool completely
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