Pegs Strawberry Shortcake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great easy shortcake topped with strawberries and blueberries then covered with half and half. (Oh I know it's over-the-top but how many times do you have strawberry shortcake in a year?) Any milk is good too, the half and half is just better. Read more . The cake is spongy and the top is sweet and slightly crisp. Ingredients:
berries |
2 quarts strawberries |
2 pints blueberries |
1/2 cup sugar |
simple one-egg cake |
1 3/4 cups flour |
1 1/4 cups sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup butter |
1 cup milk |
1 teaspoon vanilla |
1 egg |
Directions:
1. Berries:
2. Slice cleaned and hulled strawberries into whatever size you prefer, I cut them in half and the cut the halves in half!
3. Place in large bowl.
4. Add the blueberries
5. Add sugar and mix to combine.
6. Cover and refrigerate for at least 45 minutes.
7. Simple One-Egg Cake:
8. Combine flour, baking powder and salt in a bowl.
9. Set aside.
10. In a second bowl, mix together the sugar and butter.
11. When well mixed, at the egg and mix until light.
12. Add milk and dry ingredients to the batter alternately, one third at a time.
13. Blend.
14. When batter is moist, pour into prepared eight in pan and bake at 350 F for about 45 minutes or until tester comes out clean.
15. Let cake cool at least 15 minutes. Place a large spoonful of the shortcake in a bowl, slice it in half if you want. Stir the fruit one more time and place a spoonful in the shortcake, replace the top and place a spoonful on top. Drizzle half and half over and ENJOY!
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