A friend and I were talking the other day about strawberry shortcake, she grew up on the biscuit-like shortcake and I had always had a more cake-y shortcake. We also noted the grocery stores seem to sell a more sponge cake shortcake. To each their own I guess, but if you grew up on a sad store-bought sponge or a plain ole biscuit I just feel sorry for you.
I know it’s not your fault your Grandma didn’t know how to make strawberry shortcake the right way.
All sarcasm aside, I of course, think that the cake way is the best way. It is called strawberry shortCAKE right? Not strawberry shortbiscuit or shortsponge? Yes. So now that I’ve cleared that up we can move on to the strawberry shortcake.
This buttery cake is sweet and the perfect density to pair with strawberries, whip cream and maybe even a little ice cream if you’re feeling crazy. I tend to think the more strawberries the merrier; I want every bit to contain some of their sweet, juicy goodness. There is nothing quite like the taste of a ripe, local strawberry. (I told you how my first job ever was picking strawberries right?) I’m (hopefully) picking up fresh strawberries this weekend and I’m so excited!
To make your strawberry shortcake extra delicious pile on those berries and then don’t be afraid about adding lots of whipped cream to the top. Part of me wants to tell you that I whipped my own cream, but girl, I do not have that kind of free time. My cream comes from a can, but for the love make sure it is actually made from milk, okay?
- ½ cup butter
- 1⅛ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1¾ cup flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup milk
- Cream butter, sugar, eggs, and vanilla with a blender on low-medium speed. Combine flour, salt, and baking powder in a small bowl. Alternate between adding flour mixture and milk to sugar mixture until well blended. Bake in well greased 9 inch round cake pan at 350 for 30 mins until lightly browned.
This is my Grandma’s Butter Cake recipe and the one my family has always used for our shortcake. Funny story though, the original recipe called for Crisco, not butter! They sure loved their Crisco bake in the day–a butter cake, made from Crisco. I die. Anyways, I’m sure my Grandma won’t besmirch me putting real butter in the butter cake.
This was also the recipe I used for the year I baked a cake for my Foods project in 4-H. I remember many a cake baked trying to get the brown on the top perfectly even with just the right amount of rounding at the top. I think I got a blue honor ribbon, but I seriously don’t remember. Lots of early teenage angst wasted on baking the perfect cake.
I’m here to tell when it comes to cakes tasting good is better than looking good! And this cake does both! So make some of this simple strawberry shortcake ASAP, add a healthy heap of fresh strawberries, and a big swirl of whip cream and ENJOY. Grandma would be proud.
To make this recipe you may need… (the following links are affiliate links)
Vintage Kitchen Cake Tin – You guys, I can’t EVEN with how adorable this cake tin is-super functional for cake storage and delivery, but could also be a cool storage container for anything kitchen related!
Thanks for taking time to read! Have an amazing day!