Strawberry Shortcake
This is a recipe from my husband's mother, and every year when we get our freshly picked strawberries, we have to make this.
Servings: 16 pieces
Ingredients
Shortcake
- 2/3 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp almond extract
- 4 cups flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1 1/2 cups milk
Strawberries
- 2 pounds fresh strawberries, sliced
- 1/4 cup sugar
- 1 tsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp sugar
Instructions
Shortcake
- Preheat oven to 350 degrees. With your electric mixer, mix the butter, sugar, eggs, and almond extract. In a separate bowl, gently combine the flour, baking powder, and salt. With the mixer on low speed, alternately add in the flour mixture and the milk mixture until just combined. Pour cake batter into a greased 9x13 cake pan, and bake for 30-35 minutes until a tester in middle comes out clean.
Strawberries
- Slice your strawberries and gently stir with the lemon juice and sugar. Set the bowl in refrigerator while the cake bakes, the sugar will make its own syrup on your berries.
Whipped Cream
- Pour the heavy whipping cream into a cold metal bowl, and add sugar. Beat with an electric mixer until soft peaks form, about 5-7 minutes.