Strawberry Shortcake

This past weekend was beautiful in Pensacola.  Perfect temperatures, perfect weather, perfect day to take a ride and spend the day outside enjoying a festival.  Fairhope, Alabama has to be, without a doubt, one of the most beautiful Southern towns to visit.  It is about an hour from our home.  It truly represents everything Southern.  The annual Arts and Crafts festival was this past weekend.  We saw some amazing pieces but more importantly we enjoyed just being outside enjoying the glorious day!

Sir Streusel had a GREAT day!  He didn’t think twice about getting his picture made with these Southern Belle’s.  He may look confused, but trust me, he knew right where he was!

I can’t take him anywhere.

After we returned home from the festival, I treated Sir Streusel to Strawberry Shortcake.  He loves anything with fruit.  I devour the chocolate, he devours the fruit.  We make a good team.

Almost too pretty to eat, almost.

Start with macerating the strawberries.  Hull and slice the berries and add 1/4 – 1/2 cup sugar to them.  Add the sugar to your personal taste.  You might want a full cup of sugar if the berries are really tart.  Let them sit for about 30 minutes to release their natural juices, but watch that they don’t get mushy.

In a large bowl, cream sugar and shortening for two to three minutes.  After creaming, add egg, vanilla and almond extracts—beat well.

Creaming normally takes two to three minutes to achieve the aeration you are looking for.

In a small bowl, combine flour, salt and baking powder.

Add the flour mixture alternately with milk to the creamed mixture.

Spread evenly in a greased 9-inch baking pan.

Bake for 20-25 minutes.  Cut into servings.  Split each serving horizontally and fill with whipping cream and strawberries.  Place top of cake on top of strawberries.  Top with more whipping cream and strawberries.

There is only one thing left to do at this point…..EAT!

This dessert was a great way to top off a great day!  The cake isn’t very ‘sweet tasting’ which allows for the stars of the dessert, the strawberries, to shine through.  Sir Streusel helped himself to two pieces!  One day, it’s coming, I know it is…..his waist size is going to change!

Treat yourself to this beauty while the strawberries are at their peak.  There will be no regrets!

Love ya, 

Jody and Edna

Strawberry Shortcake
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Ingredients
  1. 2/3 cups sugar
  2. ¼ cup shortening
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. ½ teaspoon almond extract
  6. ¼ teaspoon salt
  7. 1 ½ cups all-purpose flour
  8. 2 teaspoons baking powder
  9. ½ cups milk
  10. 2 quarts fresh or frozen sliced strawberries
  11. Whipped cream
Instructions
  1. In a medium bowl, slice strawberries and add sugar to taste, approximately ¼ - ½ cup.
  2. In a large bowl, cream sugar and shortening.
  3. Add egg, vanilla and almond extracts—beat well.
  4. In a small bowl, combine dry ingredients and add alternately with milk to the creamed sugar.
  5. Spread evenly in a greased 9-inch baking pan.
  6. Bake at 350 degrees for 20-25 minutes.
  7. Cool
  8. Cut into servings. Split each serving horizontally and fill with whipping cream and strawberries. Place top of cake on top of strawberries. Top with more whipping cream and strawberries.
  9. Serve immediately.
Adventures with Edna http://adventureswithedna.com/

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