Strawberry Shortcake Recipe
Or, aka…butter pound cake with props!
I live in the Winter Strawberry capital of the world, which is smack dab in the middle of sunny central Florida. It can be totally small-town, but I love it here. The people are friendly, and my kids have the small town experience of growing up that I never had.
A first-class historic district, and tons of quaint photo ops abound everywhere. Another thing I love, the town shuts down pretty much on Sunday and Monday except for big-box stores and chains.
Which translates into plenty of time to prep meals for the week, and have fabulous weekend meals! (so stoked!)
This also means if I can’t turn out a respectable shortcake I won’t be able to show my face in public during strawberry season. Shade will be thrown…
I scored a couple pints of strawberries fresh off the farm from a co-worker early in the season, and decided to make them into Strawberry Shortcake. It’s a bit early but who can say no when tempted with this simple yet decadent dessert.
What should we make…angel cake, biscuit, or butter pound cake?
Of course, butter pound cake!
I gathered all of my ingredients in preparation to have actual dessert for a weekend meal. A rarity in my household, since my oldest is trying to prep for the Navy by losing tons of weight. Sweets have been off the menu for a while – we are all VERY excited. I dusted off my spatula, tied on my apron, gathered my soldiers — otherwise known as ingredients, and prepared to battle fresh cake.
Just like my grandmother used to do, I simply slice my strawberries into a bowl then add some sugar to sweeten them up.
A well-ripened strawberry should not need to be adorned by anything else except time to cool in the fridge. The berries will naturally sweat and create their own juice with the sugar. Toss the berries and cover with plastic wrap. Chill no less than two hours prior to serving.
Time to bake the butter pound cake.
Combine the flour, salt, baking powder, eggs, egg whites, vanilla, and sugar into your mixture to combine on a medium setting. I am not going to pretend I sifted my flour, my mixer is more than capable of beating my ingredients into submission for a dense pound cake.
If you want a more airy version, I suggest you whip the egg whites first then fold in the remaining ingredients.
Pour the batter in a greased 8 x 8 square baking pan. I like to get some of the air bubbles out and level the batter by beating the pan on the counter a few times. Bonus, if you’re having a rough day this will help get rid of a little frustration.
Once you’re finished, go ahead and place the pan in the middle rack of your pre-heated 350-degree oven for about 40 minutes. Then reduce the heat to 325-degrees for an additional ten minutes to finish baking. To test if its done just insert a knife into the center of the cake, and if it comes out clean then its done. If not done, then cover with foil so it doesn’t burn beyond recognition, then bake until done.
Place on a wire rack to cool for 15 minutes, then remove from the pan to finish cooling completely. If you don’t plan to serve right away then you can wrap it up and put it in the fridge for later.
Mine turned out a wee bit lopsided, but I can fix that later when it’s time to serve!
When you’re ready to serve, slice the cake, top with berries, and the whipped cream of your choice. Enjoy your cool, sweet treat!
Strawberry Shortcake Recipe
1 pint strawberries
1/2 cup sugar
1 1/2 cups, all purpose flour
2 sticks butter, melted
3 Eggs, whole
3 Egg whites
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla
Wash berries, remove tops, slice, and combine with sugar.
Preheat oven to 350-degrees, then combine dry ingredients into a mixing bowl. Add the wet ingredients and mix together. For an airier cake, whip the egg whites until soft white peaks form and fold into the batter.
Pour into an 8 x 8 square baking pan then bake at 350-degrees for 40 minutes. Remove cake from oven then cover cake with aluminum foil, reduce heat to 325-degrees for an additional ten minutes. Insert a knife into the center of the cake to test for doneness. If it comes out clean then the cake is done, if not continue cooking until the cake is done.
Remove pan to a wire rack to cool for 15 minutes, and then remove from pan to cool completely. When ready to serve, slice cake, top with berries, and whipped cream.
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