Strawberry Shortcake Recipe: Get Ready for Strawberry Season!

We’re coming up on strawberry season fairly soon here in Texas.

I know, we’re a lot earlier than the rest of the country!

Our favorite place to go get strawberries (pick your own strawberries at Froberg Farms) is already selling their homegrown strawberries (although public picking isn’t available for at least a month or two) so we stopped by this past weekend and picked some up.

My daughter adores strawberries and is a self proclaimed Strawberry Monster, so I thought I’d make her a sweet dessert that she’d enjoy.

I actually made this on Superbowl Sunday and the whole family thought it was great!

It’s very simple to make. Strawberries, whipped cream, and you can either make the cakes (which are kind of crunchy cakes…not soft like angel food or traditional shortcake) or you can buy your favorite cake at the grocery store and layer it in there.

It definitely tastes even better the next day after it’s all had a chance to set together (it might not look as pretty, but it will taste GREAT!) in the fridge overnight.

Try it out and let me know if you like it!

Strawberry Shortcake

adapted from Big Book of Home Cooking

Ingredients

1 qt strawberries
1 cup of sugar
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1/8 t nutmeg
1/2 cup of butter (keep cold until you are ready for it)
1/2 cup milk
2 eggs (separate yolks from whites)
2 cups of fresh whipped cream

Directions:

Hull and slice your strawberries and place them in a container with a 1/2 cup of the sugar. Place in the refrigerator to chill.
Now combine your flour, 1/4 cup of the sugar, baking powder, salt and nutmeg. Once combine cut the cold butter into the mixture with a pastry blender or 2 forks. You want the mixture to be crumbly.
Add the milk and egg yolks and stir until just moistened. It will look like dough, not cake batter.
Place the dough in (2) 9″ greased cake pans.
Whip the egg whites until they form peaks and spread over the dough in the cake pans.
Top with the remaining sugar.
Bake at 300 degrees for 40 minutes and then allow to cool for about 10 minutes before transferring to a wire rack.
Once the cakes are cooled, spread the whipped cream onto one cake and top with half the strawberries. Repeat cake, whipped cream and strawberries for the top layer.

If you aren’t in the mood for a crumbly biscuit kind of cake, just layer with the cake of your choice. Likewise, if your strawberries are sweet enough, you could get away with omitting the 1/2 cup of sugar you chill them with (but even sweet strawberries taste great with sugar, yum!).

This dessert is so tasty and can feed a lot!

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