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Recipes Desserts Cakes
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| Servings: | 6 |
| Author Notes: | This recipe is an easy way to make strawberry (or peach for that matter) shortcakes. The cakes are baked in a square baking pan then cut into individual servings. If you want to feed a bigger crowd, double the recipe and bake in a large rectangular baking pan. I like to use this recipe to serve dessert to a crowd at a picnic. I transport the whole cake, wrapped in foil, and strawberries separately. It's easy to assemble at the picnic, or cut the squares and let the guests make their own. When at home, I whip my own cream, although I must confess that Redi-Whip makes picnic dessert topping easier. |
| Ingredients: |
4 cups strawberries, hulled and sliced
OR 4 cups sliced peaches 1/4 cups sugar Cake: 2 cups flour 1/3 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup butter 2/3 cup half and half 1 egg, beaten 2 cups whipped cream (or 1 can Redi-Whip(r)) additional sliced strawberries or peaches for garnish |
| Instructions: |
Combine sliced fruit and 1/4 cup sugar, mix well and chill.
Preheat oven to 450° F. Lightly grease an 8 inch square baking pan. Combine flour, sugar,salt and baking powder. Cut in butter with two knives or a pastry blender until the mixture resembles a coarse meal. Mix half and half and egg and mix well. Add to flour/butter mixture and stir just until moistened. Spread the mixture in the bottom of the prepared pan and bake for 15 minutes or until golden brown. Cool for 5 minutes before transferring cake to a wire rack to cool completely. To assemble: |
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