Recipe: Strawberry Shortcake
This perfectly refreshing homemade dessert features a fluffy and less sweet Old Fashioned Southern Sugar Cake, topped with whipped cream and fresh strawberries. This easy cast iron version of the cake is perfect for a summer crowd! , Jump to Recipe , , I…
This perfectly refreshing homemade dessert features a fluffy and less sweet Old Fashioned Southern Sugar Cake, topped with whipped cream and fresh strawberries. This easy cast iron version of the cake is perfect for a summer crowd!
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I LOVE strawberries. In fact, I lucked out and when my husband and I got married, we were married in June, which just happens to be strawberry month in Wisconsin! So we had strawberries in everything, and I mean EVERYTHING! So in honor of our wedding anniversary this month, I’m sharing my version of Strawberry Shortcake that I have been making for the last 6 years for our anniversary.
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Let’s talk cake. This cake is based on an old recipe called a Southern Sugar Cake. The cake is baked in a cast-iron skillet. It’s slightly sweet (but actually less sweet than typical cakes), soft (think, a slightly denser version of Angel food cake) and so easy!
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The original recipe is actually supposed to use egg whites so that it is a slightly fluffier white cake, much closer to an angel food cake. But for me, I like the richer and soft texture given when I use the whole egg instead.
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How to Make My Strawberry Shortcake
You’ll love how this recipe comes together. Find the full recipe below. Here’s the gist:
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- Mix together the eggs, vanilla, shortening, and milk for about 3 minutes, (it will look like small curd cottage cheese.)
- Add the sugar and continue mixing.
- Sift into the bowl: the flour, cornstarch, baking powder, and salt. Blend together until just combined.
- Use a spatula to finish combining and leftover flour. You’ll see some clumps of shortening and that’s OK.
- Then pour the batter into a greased (use shortening) cast iron pan
- Bake for 40-45 minutes, using a toothpick/fork inserted in the center to test for doneness. It should come out clean.
- Let cool in the pan, on a wire rack for at least 45 minutes before serving. Once cool enough to handle, you can transfer it to a plate/platter of your choice or serve it right in the cast iron.
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- Slice some strawberries or make yummy strawberries in syrup” by: Mix together the strawberries and the powdered sugar together until you see the powdered sugar “disappear” and the liquid starts to show from the strawberries. Set aside.
- Make the whipped cream: check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.
- Assemble the Strawberry Shortcake: Dust with powdered sugar, then dollop whipped cream then strawberries in syrup/sliced strawberries on top in the center.
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This dessert is sure to be a perfect end to any meal
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Why not try some of these for your summer nights?
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- Pork Wonton Burgers With Black Sesame Buns
- Lemon Chicken Taco Dinner
- Tomato, Basil, Mozzarella, and Avocado Crostini
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BY JENN SMITH
Asian-American wife & mom of 5 sharing my passion for food, craft, family, & life (specifically my love of Wisconsin)! Come join me!nMore about Jenn and her fam »
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©All images, Photo, Prop Styling, and Styling by Jenn Smith
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All Images ©2021 Always Jenn Smith; Jenn Smith, LLC (FKA Smith Country)
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All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2021 Always Jenn Smith; Jenn Smith, LLC (FKA Smith Country)
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