Fun Fact: Did you know that strawberries have more vitamin C, oz for oz, than oranges? Yep. (but don’t ask me where I read that, because I forget. But go check it out yourself! Dare ya.)
After I’d made several batches of jam with these babies, I still had some bright berries left over. I decided to make a simple strawberry cake.
I didn’t feel like digging through my very un-organized recipes to find one, so I just made up my own. It was fabulous. (Yes it was!)
First, I sliced the strawberries and stirred in the sugar. Then I let them stew in their own juices while I mixed up the cake.
I cut the butter into the flour, added the sugar, salt and baking powder, then added the eggs and milk. Stir it together, spread it in a greased 9×9 pan, and into the oven it goes. I let the cake cool almost completely, (not in the fridge! You want it soft) then just before serving I spooned the strawberries over the top, drizzled with some soft whipped cream*, and served immediately. Yummy. Leftovers can be stored in the fridge. The cake stiffens up in the fridge, but it is still very tasty! This is a faster way to serve the scrumptious strawberry shortcake. Especially for a big group.
- 1 cup flour
- ½ cup sugar
- ¼ cup butter
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup milk
- 1 egg, beaten
- 1 lb strawberries
- ¼ cup sugar
- 1-2 cups whipped cream or cool whip
- Slice strawberries, mix with ¼ cup sugar.
- Preheat the oven to 350*.
- Mix flour, sugar, baking powder, and salt together.
- Cut in butter with a pastry cutter.
- Add beaten egg and milk, stir.
- Spread batter in a greased 9x9 pan.
- Bake 20-25 minutes, or till toothpick inserted in center comes out clean.
- Spoon strawberries over cake.
- Spread cool whip over strawberries.
- Cut and serve immediately.
- Store leftovers in fridge.
*I had some real whipped cream leftover from another dessert, so I stirred it up, (which made it kind of runny) and drizzled it over top. Regular Cool Whip would act differently, of course.