Sweet Yet Sour

Summer means shortcake…

Monday, June 29th, 2009 | Cooking

Now that strawberries, peaches and other delectable fruits are in season, it’s time for shortcake.  I never understood why people use angel cake or those crappy little cakes you can buy at the store for this dessert.  Shortcake is called “short” cake for a reason – it’s really easy to make and takes no time at all.  This is my mother’s recipe and we used to spend most of the summer piling peaches or strawberries on top of it with freshly whipped cream.

Last time I made it I got creative with the layering…

See? Don’t you want some now? Good! Here’s the recipe…

Shortcake

Sift together:

1 and 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup sugar

Mix together (I usually just do this in a 2 cup liquid measure):

1 egg beaten

1/2 cup milk

1/2 cup butter, melted

Stir the liquid ingredients into the dry ingredients until well mixed and there are no more dry spots.  Spread into a greased 8 x 8 pan (glass is best) and bake for 20-25 minutes at 400.  The shortcake will get golden brown on the top – don’t let it burn!

Once it’s baked, let the shortcake cool briefly before serving – it’s great warm, but I’ve also had it cold for breakfast.  Did I mention that I love shortcake?

While the cake is baking I usually cut up the strawberries (or peaches) and throw some sugar on them to make them nice and juicy.

Shortcake tastes best with homemade whipping cream, but the spray can stuff is just as good.  And if you’re like my husband, the spray can stuff is best enjoyed sprayed directly into your mouth, which you can’t really do with the homemade whipping cream.  Either way – bon appetit!

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