As you can see, the cake soaked up the juices from the strawberries very well. And the lightness of it made this version of the dessert a little less heavy than the biscuit version. But honestly, I think both versions are great! Strawberries, cake & whipped cream? How could you go wrong?! Best of all, the cake recipe is super simple:
Ingredients
1 stick (1/2 c.) butter, softened
1/2 c. vanilla-infused sugar*
2 eggs
1 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Method
Preheat oven to 350 degrees. Grease an 8"x8" baking pan.
Beat butter and sugar until fluffy.
Beat in eggs one at a time.
In a small bowl, sift together flour, baking soda and salt. Add to butter/sugar mixture and beat on low speed just until combined (don't over mix).
Pour into pan and bake at 350 degrees for 30 minutes, or until toothpick inserted comes out clean.
Cool 15-20 minutes before turning cake out of pan to cook completely.
To make the strawberry short cake: Cut out individual servings with a round (or as in my case, flower-shaped) cookie cutter once cake is fully cooled. Top with strawberries & whipped cream!
*I make vanilla-infused sugar by combining 1 spent vanilla bean (i.e. already cut open and seeds removed) with 1 1/2-2 c. flour in a glass jar and letting it sit for at least a week for the vanilla to permeate the sugar. If you don't have this on hand, use 1/2 c. regular sugar and 1/2 tsp. vanilla extract.
Ingredients
1 stick (1/2 c.) butter, softened
1/2 c. vanilla-infused sugar*
2 eggs
1 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Method
Preheat oven to 350 degrees. Grease an 8"x8" baking pan.
Beat butter and sugar until fluffy.
Beat in eggs one at a time.
In a small bowl, sift together flour, baking soda and salt. Add to butter/sugar mixture and beat on low speed just until combined (don't over mix).
Pour into pan and bake at 350 degrees for 30 minutes, or until toothpick inserted comes out clean.
Cool 15-20 minutes before turning cake out of pan to cook completely.
To make the strawberry short cake: Cut out individual servings with a round (or as in my case, flower-shaped) cookie cutter once cake is fully cooled. Top with strawberries & whipped cream!
*I make vanilla-infused sugar by combining 1 spent vanilla bean (i.e. already cut open and seeds removed) with 1 1/2-2 c. flour in a glass jar and letting it sit for at least a week for the vanilla to permeate the sugar. If you don't have this on hand, use 1/2 c. regular sugar and 1/2 tsp. vanilla extract.
10 comments:
this is one of my fav summer desserts-well done!
Lovely. Strawberry shortcakes are definitely a great summer treat.
Hey there Valley girl, how's everything going? You are a life saver, did you know that? This dessert is perfect for my honey and me now that both my kids have moved to Dallas. I'm still trying to figure out the old cooking for one or two and you just help me out. A BIG thank you. :)
Things are going pretty well for me, Teresa. I take it day by day, but always keep a positive outlook!
Glad to be of help with cooking for fewer people. With just my husband and I to cook for most of the time, I've gotten used to it!
This strawberry shortcake looks delicious! I would love to try this version!
I love how the cake soaks up the strawberry juices. This would also be great one a bigger scale, in a trifle dish.
Mmmm... the trifle sounds like a great idea! Though you'd have to serve it right away, as the cake really does soak up the liquid quickly.
oh boy, this dessert looks good. What a wonderful presentation! my mouth is watering
I am saving this!!!
My husband loves Strawberry Shortcake, but I have never made this dish.
Very lovely and thank you.
Oh, yumm!! This looks fabulous!! I'm going to have to make this with some of my frozen berries :)
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