This shortcake recipe has been a family tradition and well worth putting it on your baking bucket list. It really is the ultimate shortcake for strawberries.
This is a dense cake which tastes wonderful combined with the fruity taste of sweetened strawberries and light whipped cream.
A perfect refreshing summer dessert.It is so quick and easy to make. Hence it's name Busy Day Cake - a very old recipe from my 1976 Better Homes & Garden cookbook.
You cannot take "shortcuts" when it comes to strawberry shortcake! No prepackaged shortcakes found in the strawberry isle. It just isn't the same experience.
1 3/4 cups sifted cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons vanilla
|I used an extra large muffin tin (see photo above) as well as mini muffin |
tin for those of us watching our sweet intake and the grand kids who
adored their own mini version.
Place shortening in mixing bowl.
Sift in dry ingredients.
Add egg and half the milk; mix until flour is moistened.
Beat 2 minutes at medium speed one electric mixer.
Add remaining milk and vanilla; beat 2 minuets longer.
Bake in greased and floured 9x9x2 inch baking pan at 375 degrees for approximately 25 minutes or until done.
Note: Adjust time for muffin pan (x-large muffin pan baked 15-18 minutes and the mini muffin pan approximately 10 minutes)
Add desired amount of sugar (can use Stevia or Truvia for reduced calories)
Stir strawberries and sugar together and let set for a few minutes
Gently mash strawberries to release some of their juice
Add water until you have the desired amount of juice to dip on the cake
Whipped Cream Ingredients & Directions
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Chill bowl and beaters in refrigerator for 10 minutes.
Pour chilled cream into chilled bowl and add powdered sugar and vanilla.
Using an electric mixer, mix on high until the cream peaks.
Authored by +Terri Henkels
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