Friday, July 29, 2016

Farmhouse Fridays

summer!! my favourite time!

and the next best thing is fresh strawberries....sweet and juicy!

Now I have never been a fan of strawberry shortcake....soggy biscuits...not a fan! so I have always preferred my berries and whipped cream minus the biscuits :)

Until now....

TJ lives for strawberry shortcake and I always obligingly try to make this for him every summer as much as I can...choosing to forgo this soggy creation myself! ;)

Until now....

Thanks to Pinterest and all credits go to whomever (Don't Sweat the Recipe)made this blessed thing!

I am here to share the best shortcake EVER! and I have tried my fair share hoping to be able to enjoy this concoction of delicious sweetness....but no...soggy...try try again! :)

Until now!

  • ½ cup unsalted butter, softened
  • 1⅓ cup sugar
  • 2 egg
  • 2½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk
  • 16 ounces Whipped cream topping
  • ¼ cup sugar
  • 3 pounds fresh strawberries, sliced (reserve a few for decoration if you like)
  1. Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
  2. In a separate bowl, combine dry ingredients and whisk; set aside.
  3. In the bowl of a mixer, cream together butter and sugar.
  4. Add eggs and vanilla extract and beat well.
  5. With mixer on low speed, slowly alternate between adding dry ingredients and milk.
  6. Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on wire rack.
  7. Place sliced strawberries and sugar in medium saucepan on medium heat and stir gently until sugar is dissolved. Take off heat and set aside to cool slightly.
  8. Once cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with cut side up.
  9. Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
  10. Refrigerate for about 2 hours before serving.

You're Welcome.

See you Soon!


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