Here at Farm Discovery, one sure way to know the season has truly kicked off is when the strawberries start rolling in and the baking and preserving begins. One of our favorite ways to celebrate is with good old-fashioned strawberry shortcake. Join us Saturday, May 18th for Live Earth Farm’s farm stand opening day (1275 Green Valley Rd) where you can pick up some fresh strawberries for your cake and have a piece of ours while you visit!
For the shortcake:
- 2/3 cup sugar
- 1/4 cup shortening or 1/4 cup and a 1/2 Tablespoon butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
For the topping
- 1 cup heavy whipping cream (whipped)
- 1-1/2 quarts fresh strawberries (sliced)
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.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Recipe originally published as Strawberry Shortcake in Country Woman May/June 1991
For a vegan, gluten-free option visit https://minimalistbaker.com/perfect-strawberry-shortcake-vegan-gf/