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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 9 |
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In our farmhouse kitchen, I grew up helping my mom make soup and pies. My husband's a doctor, and we live on a hobby farm here in the Skagit Valley. Through the years, we've raised everything from turkeys to horses. Right now, there are steers in the pasture. Larry and I have four children. The eldest was married last summer...the youngest is finishing kindergarten! Ingredients:
2/3 cup sugar |
1/4 cup shortening |
1 egg |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 cup milk |
whipped cream |
1-1/2 quarts fresh or frozen strawberries, sliced |
Directions:
1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Yield: 9 servings.
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