Strawberry Shortcake

This is the ultimate "Welcome, Spring!" dessert, in my opinion. This year, it made a fantastic ending to our Easter dinner. This recipe for shortcake can be adapted to suit your preferences - I baked it in a 9" pan, but you could also drop it by large spoonfuls for a "biscuit" effect. Sometimes I put the batter in my "muffin top" pan to create individual cakes. Either way, the cake is really just the foundation for the good part - the strawberries!

This comes together quickly in just a few steps. First, combine the dry ingredients in a mixing bowl. Cut the cold butter lengthwise, then crosswise, into many pieces. This will make it easier to work into the flour mixture.



Add the butter to the bowl, and then use the butter wrapper to grease your pan. You'll want to flour the pan too.



Next, cut in the butter using either a pastry blender or a fork or two. I usually use a big meat fork and just keep smashing around until the mixture resembles coarse crumbs. It should look something like this:



Combine the milk and the eggs and whisk together lightly. Add it to the flour mixture.



Stir just until the dry ingredients are moistened. This should still look "bumpy" - you want it that way!



Finally, spoon the batter into the prepared pan and bake until golden brown.



While the cake bakes, wash, hull and slice the strawberries and sprinkle with sugar. Then, refrigerate until using.

Cool the cake at least 10 minutes before cutting to serve. Cut the cake into 8 wedges, and top with strawberries and ice cream or whipped cream. Devour. Or eat politely. Your choice.

Get more Easter inspiration at Fabulous Food Friday.

Strawberry Shortcake

2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
2 eggs
3/4 cup milk

4 cups fresh strawberries, sliced
1/4 c. sugar

Ice cream or whipped cream

Heat oven to 375. Grease and flour a 9" round cake pan.

Combine the dry ingredients in a mixing bowl. Cut the cold butter lengthwise, then crosswise, into many pieces. Cut in the butter using either a pastry blender or a fork until the mixture resembles coarse crumbs.

Combine the milk and the eggs and whisk together lightly. Add to the flour mixture.
Stir just until the dry ingredients are moistened. Spoon the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean.

Meanwhile, wash, hull and slice the strawberries and sprinkle with sugar and refrigerate until using.

Cool the cake at least 10 minutes before cutting to serve. Cut the cake into 8 wedges, and top with strawberries and ice cream or whipped cream. Serves 8.