The Real Thing: Strawberry Shortcake

There are two kinds of strawberry shortcake - the kind that tries to be but isn't and the kind that is.

The first kind is made with store bought sponge cakes or frozen pound cake, strawberry glaze, and cool whip. I'm not saying those can't be good. I'm just saying they aren't the real deal.

This is Strawberry Shortcake:

Buttery, made-from-scratch shortcake, still warm from the oven

Fresh strawberries, macerated in a little sugar

(Macerating strawberries doesn't sound as appetizing as it is.)

And real, freshly whipped cream.

This is everything sweet and summery on a plate, topped with clouds of heaven. 

So no more Shortcake cuts, alright?

Shortcake Recipe

2 cups all purpose flour

3/4 cups sugar

3 tsp baking powder

3/4 tsp salt

1/2 cup butter

3/4 cup milk

2 eggs, slightly beaten

Heat oven to 375 degrees F. Grease and flour 8" or 9" round or square cake pan.

In large bowl combine the dry ingredients. Cut butter into small cubes (it makes incorporating it easier) and cut into flour mixture with a fork or pastry blender. Stir in milk and eggs, just until dry ingredients are moistened. Spoon into pan, and bake for 25 minutes. Serve warm with sliced and sweetened strawberries and whipped cream. 

- Michelle-