Nothing quite says summer to Rebecca like strawberry shortcake! It is absolutely her favorite dessert in summertime. This family recipe for the shortcake from Rebecca's dad's sister's husband's mom - Virginia Witkovsky - is the tried and true family shortcake recipe where Rebecca grew up, and still holds a soft spot in her heart. Truly more cake than biscuit, think of it like a sweet cornbread without the cornmeal. Enjoy!
| Servings: 8 |
Prep: 10 minutes
|
Cook: 20 minutes |
Ingredients
- 2 Cups flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 Cup sugar
- 1/3 Cup Oleo or Butter
- 3/4 to 1 Cup milk
Instructions
- Preheat oven to 450F with rack in center of the oven. Lightly grease an 8x8 cake pan.
- Using a hand mixer or paddle attachment, cream together the butter (or Oleo, if using) and sugar until fluffy, then add milk and mix until incorporated
- Slowly incorporate the flour, baking powder, and salt (I highly doubt Grandma Ginny sifted all these ingredients together first, and instead she added them one at a time - but if sifting together is your thing, go for it!)
- Pour into prepared 8x8 pan
- Bake for 15 to 20 minutes
Rebecca's Notes
- Strawberries aren't always necessary - out of the oven, Rebecca can just eat this on its own!
- Fresh whipped cream is, of course, divine for strawberry shortcake. But Rebecca happily grew up eating Cool Whip out of the container with a spoon, so the store-bought stuff is also an approved topping for this summer treat