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strawberry shortcake, t's way

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

My favorite part of a strawberry shortcake is the cake soaked in the strawberry juice. I used to buy the little cakes wrapped in cellophane. Lately, they always seem to be stale, so I decided to make a good cake from scratch to go with our delicious homegrown berries. Wow! I'm so glad I did! I could tell that my husband was glad, too. He had three servings of this strawberry shortcake after dinner tonight!

►
(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For strawberry shortcake, t's way

  • FOR STRAWBERRY TOPPING: (SEE *NOTE)
  • 1 qt
    fresh strawberries
  • 1/2 c
    white granulated sugar, divided
  • FOR CAKE:
  • baker's joy or cooking oil spray for pan prep
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 c
    whole milk
  • 1 stick
    salted butter (8 tablespoons or 1/2 cup), room temperature
  • 2 tsp
    pure vanilla extract
  • 4 lg
    eggs
  • 2 c
    white granulated sugar
  • FINISHING TOUCHES:
  • 1/2 gal
    vanilla bean ice cream
  • whipped cream, aerosol or homemade (your choice)
  • fresh mint leaves for garnish (optional)
  • *NOTE: TOPPING INGREDIENTS AMOUNTS ARE ENOUGH FOR SERVING AT LEAST HALF OF THE CAKE. DOUBLE TOPPING RECIPE IF SERVING WHOLE CAKE WITHIN 2 DAYS.

How To Make strawberry shortcake, t's way

  • 1
    Wash, drain & cap berries (remove all the green;) slice berries (not too thin!) into medium bowl.
  • 2
    Place 1/3 cup of the sliced berries in small bowl; mash with a fork until consistency of jam; add half of the sugar (1/4 cup) & mix well; set aside.
  • 3
    Add remaining 1/4 cup sugar to sliced berries; fold gently to combine; add the mashed berry mixture; fold in gently to combine.
  • 4
    Cover and refrigerate.
  • 5
    Spray bundt cake pan or tube pan with Baker's Joy and use paper towel to rub the spray into all nooks and crannies & to absorb excess.
  • 6
    Preheat oven to 350ºF.
  • 7
    In a medium bowl, combine flour and baking powder (may sift together, if desired, but not necessary;) set aside.
  • 8
    In a large bowl, whisk together the eggs & sugar until creamy; set aside.
  • 9
    In small saucepan, over medium-low, heat milk and butter until butter is melted; remove from heat; stir in the vanilla extract.
  • 10
    Add flour mixture to egg mixture; mix well by hand with sturdy spoon.
  • 11
    Add hot milk mixture to batter; mix well with wooden spoon or other sturdy mixing implement. (It may look strange at this point & you may think you've done something wrong, but it will get mixed together, just continue to mix thoroughly.)
  • 12
    Pour into prepared pan. Bake at 350ºF for 40-45 minutes, until toothpick inserted in center comes out clean.
  • 13
    Cool in pan for 10 minutes before inverting onto cake stand or plate. Allow to cool completely before slicing (approximately 2 hours.)
  • 14
    To assemble the shortcakes: Remove strawberries from refrigerator; gently stir strawberries.
  • 15
    Place a 1 to 1 1/2 inch slice of cake on dessert plate.
  • 16
    Place scoop of ice cream on cake slice. (You may spoon berries onto the cake and then add the ice cream, if desired.)
  • 17
    Spoon desired amount of strawberries and juice over ice cream.
  • 18
    Garnish with whipped cream and mint leaves, if desired. Serve immediately.
  • 19
    Store cake well covered. Cover & refrigerate any leftover strawberry topping.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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