strawberry shortcake

How To Make strawberry shortcake

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  1

  Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition.
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  2

  Pour into a well greased and floured loaf pan. Bake at 300 degrees for about 80 to 90 minutes or until a tooth pick comes out clean. (I baked mine for 80 minutes)
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  3

  Cool for 5 minutes, Then move to cooling rack. Cool completely. (After my cake is cooled, I store in a plastic freezer bag)
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  4

  For the Strawberry mixture: Slice and core strawberries, place in a bowl, sprinkle 1/4 cup sugar over the strawberries and let them macerate for a few hours.
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  5

  For the Whipped Cream: Add powdered sugar, skimmed milk powder, and vanilla to the cream. Whip the cream until it thickens ( This doesn't take long at all so check it often. When you run a spoon through it and it holds it's shape, without falling back into the gap,it is ready to use. This recipe makes about 4 cups of whipped cream.
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  6

  Enjoy!
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