Mom's Strawberry Shortcake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 9 |
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When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas Ingredients:
2 eggs |
1-1/2 cup sugar, divided |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup 2% milk |
1 tablespoon butter |
1 teaspoon vanilla extract |
1 to 1-1/2 quarts fresh strawberries, sliced |
whipped cream |
mint leaves, optional |
Directions:
1. In a large bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).
2. Pour into a greased 8-in. square baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally. Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream; garnish with mint leaves if desired. Yield: 9 servings.
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