3 pints fresh strawberries
Lemon zest to your liking
1/2 cup white sugar for strawberries
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup white sugar for flour mixture
1/4 teaspoon salt
1/2 cup shortening
1/2 cup butter
1 egg (with a few drops of vanilla extract)
2/3 cup milk
- 1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon rum
- Slice the strawberries and toss them with 1/2 cup of white sugar and lemon zest (from 1/2 lemon). Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 1/4 cup of white sugar and the salt. With a pastry blender cut in the shortening and butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg (with vanilla extract) and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. You can also garnish it with lemon zest to make it look more summery!
Whipped Cream Directions:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream and table spoon of rum.
- Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
A friend of ours had her husband’s 30th birthday recently this past weekend and my wonderful husband had volunteered me to make a cake. Turns out the birthday boy’s favorite is strawberry shortcake! I never ever ate a traditional one before. So I was freaking out and researching for recipes up and down. I would say this recipe was pretty successful after changing a few things based on other reviews I read and compared. I think next time I would definitely make a bit more whipping cream as I felt it could use more sandwiched between the cake. It was a pretty successful one apparently (not sure if the crowd was trying to be polite) but my husband liked it too! Next time, I’m going to try the other version of spongecake and strawberries. Apparently there are two types! 🙂