OLD-FASHIONED STRAWBERRY SHORTCAKE-UPDATED
This is the time of year that I can get the most beautiful, local strawberries. I love to serve them over this yummy cake recipe that came from my 1941 New American Cook Book. The cake has a firm texture and isn't too sweet and is perfect with fresh strawberries and topped with whipped cream. I hope you enjoy this recipe as much...
Provided by Elaine Bovender
Categories Other Desserts
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
- 2. Sift flour, baking powder, salt, and sugar together and set aside. Combine remaining ingredients, mixing well. Combine the two mixtures and stir until smooth. Do not use a mixer!! Spread batter into prepared pan and bake for 20 minutes or until done. Remove from oven and cool completely.
- 3. While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
- 4. TO SERVE: Cut cooled cake into square piece. Split piece in half horizontally. Place bottom half on a plate, top with strawberries. Top with remaining half and spoon on more strawberries. Top with whipped cream or whipped topping.
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