The days are getting longer and a little warmer. It still isn’t time yet for out door barbecuing. But strawberries are in season again. I bought 4 pounds at Costco for about $6.00. The time is right for Strawberry Short Cake. The recipe is adopted from the Better Homes and Gardens Magazine (BHG).
They also gave other ingredients you could add to the batter for other great flavors, such as
- Strawberry Lemon-Poppy Seed Shortcake
- Mixed Berry or Mixed Fruit Shortcake
- Strawberry-Nut Shortcake
Just link here if you want the recipes for those variations: Better Homes and Gardens.
The original recipe includes real cream to whip up as part of the topping, but I omitted it, as we use real vanilla ice cream.
Here is what you will need:
Preheat oven to 400 degrees F.
Grease an 8 x 1 1/2-inch round baking pan; set aside.
In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.
Spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Using a small metal spatula or knife, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.
Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar and set aside.
To serve, cut shortcake into 4 to 6 individual slices. Then cut each slice in half horizontally. Place in a bowl and top with desired amount of strawberries and 1 to 2 scoops real vanilla ice cream.
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