I love to make strawberry shortcake and my family loves to eat it. It always looks beautiful and always tastes yummy. And for a bonus, it’s so easy to make. The recipe calls for ingredients that are always in the house and can be made using any fresh fruit not just strawberries. My only complaint would be that if there are any leftovers it tends to get soggy and yucky to look at. So, last night after I had the batter all mixed I decided to use a muffin tin instead of a cake pan and I loved it. Unless we have company over and know the cake will be devoured this will be my go to method for making strawberry shortcake.
Recipe adapted from: Better Homes and Gardens
¼ C Sugar
2 C All-purpose Flour
2 tsp Baking Powder
½ C Butter
2/3 C Milk
Strawberries, Sliced or chopped (I do not put any extra sugar on my fruit)
Heavy Whipping Cream
Directions for cake:
Combine all ingredients and mix just until they are combined. As with biscuits or pancakes you don’t want to over mix.
Bake in 450°F oven for 15 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes.
Remove from pan and cut into two layers.
Combine ingredients to your taste and whip until stiff.
Spread the whipped cream on top of the bottom layer of cake, spread strawberries over the whipped cream, replace the top of the cake and repeat the whipped cream and strawberry layers on the top half of the cake.
Note: the muffin version makes 12 cakes.