Strawberry Shortcake is probably my favorite dessert of all time. I remember when my then boyfriend (now husband) bought me a giant strawberry shortcake from The Cheesecake Factory for the first birthday we celebrated together. We’d only known each other a few months. And the gesture sort of made me love him. A lot. So this shortcake, submitted by Ryla Campbell, looks about a zillion shades of delish and kind of reminds me of love.

Grandmas Strawberry ShortcakeA simple but lovely vanilla cake with whipped cream and strawberry filling.
prep time
25 Minute/s
cook time
20 Minute/s
total time
45 Minute/s
Serves 6Ingredients
  • 2 cups all purpose flour
  • ¼ cup sugar
  • ½ tsp. salt
  • 4 tsp. baking powder
  • a few grains of nutmeg
  • 1 egg
  • 1/3 cup butter
  • 1/2 cup milk
  • 1 ¼ tsp. shortening
  • 1 quart strawberries (plus more for top of cake)
  • 1 ½ cups whipping cream
  • sugar and vanilla to taste
Instructions
  1. In a large bowl, mix together flour, sugar, salt, nutmeg and baking powder.
  2. Cut in butter and shortening until fine.
  3. Make a well in the centre of the bowl, mix together egg and milk and add to bowl, stirring with a fork until mixture just comes together.
  4. Press into 8x8” baking pan lined with parchment paper.
  5. Bake at 375 degrees for 18-20 minutes or until slightly golden.
  6. Once cooled, slice cake in half horizontally.
  7. Mash strawberries until bite sized pieces remain (add a little sugar if desired) and spoon mixture over the bottom half of cake.
  8. Top with remaining half of cake.
  9. Whip cream, adding sugar and vanilla to taste, and place on top and sides of cake. Garnish with strawberries and enjoy!

A FEW NOTES:

*Instead of using shortening, I just add in butter instead (1/3 cup, plus 1 1/4 tsp).
*A few grains of nutmeg is just a light sprinkle across the top of the bowl.
*If the batter is too crumbly, add in a little extra milk – I usually use whatever is on hand, but 2% is probably ideal.

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