Canada Day has come and gone, but that doesn’t mean Strawberry Shortcake has to come off the menu! With strawberry season in full swing, every day is a great day to serve up a show stopping strawberry shortcake!
The perfect strawberry shortcake starts with a dense cake that will hold up to the juicy berries and whipped cream. Try an old favorite cake recipe…
3 eggs (well beaten)
1 ½ cups sugar
pinch of salt
1 ½ cups flour
1 ½ tsp baking powder
¾ cups milk
1 ½ tbsp butter
Heat milk and add butter, set aside.
Sift dry ingredients, and mix in remaining ingredients in order given.
Pour batter into lightly greased 9 x 13 pan.
Bake 25-30 min at 350*
Beat 2 cups of heavy whipping cream together with 2 tbsp of icing sugar and a splash of vanilla.
Serve smaller berries cut in half or larger berries sliced. You won’t need to add much sugar to our sweet summer strawberries, but a tablespoon of sugar will make them extra glossy (and juicy)! Also, don’t forget to leave the hull on while you rinse your berries. This will keep them from getting soggy! Let your cake cool on a wire rack and then cut into 12 squares. To serve, slice each square in half horizontally. You will then serve up a layer of cake, whipped cream, strawberries, another layer of cake and garnish with more berries and whipped cream!
Don’t be afraid to use lots of berries while they are in season. Local berries won’t stay around for long, so you will want to get your fill while they are in season. Stop by Neufeld Farms for your fresh strawberries today!