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.
- 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
- In a large bowl, mix together flour, sugar, salt, nutmeg and baking powder.
- Cut in butter and shortening until fine.
- 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.
- Press into 8x8” baking pan lined with parchment paper.
- Bake at 375 degrees for 18-20 minutes or until slightly golden.
- Once cooled, slice cake in half horizontally.
- Mash strawberries until bite sized pieces remain (add a little sugar if desired) and spoon mixture over the bottom half of cake.
- Top with remaining half of cake.
- 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.