May 26, 2011

Strawberry shortcake

Strawberry season is only complete with strawberry shortcake.


Butter and sugar.


Cream together

 Add egg

 vanilla

and milk

beat well. Then Combine dry ingredients  to the creamed mixture.

I use the butter wrapper to grease the pan. My mother always did it that way. If you think that's being too frugal that's OK.

Pour into pan.


Spread in a greased 9-in baking pan. Bake at 350° for 20-25 minutes.

Slice up some straw berries.

Add a little maple syrup to them.

Pull the cake out and let cool on a wire rack not a pot holder!

 Don't let bossy people tell you what to do.

Whip some cream

Add a few tablespoons of maple syrup as it starts to thicken.

This is the important part:
Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.

Strawberry Shortcake

Ingredients
•    2/3 cup sugar
•    1/4 cup butter
•    1 egg
•    1 teaspoon vanilla extract
•    1/4 teaspoon salt
•    1-1/2 cups all-purpose flour
•    2 teaspoons baking powder
•    1/2 cup milk
•    Whipped cream
•    1/8 cup maple syrup
•    1-1/2 quarts fresh or frozen strawberries, sliced
Directions
•    In a bowl, cream sugar and butter. Add egg, milk and vanilla; beat well. Combine dry ingredients  to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
•     Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.

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