April 17, 2010
On Thursday I walked into our local Tom Thumb and discovered the cheapest, most perfect strawberries I have ever seen. I immediately bought a carton took it home in hopes of making it a healthy snack. While eating slices of juicy strawberries on top of my oatmeal my thoughts drifted to my Mom's strawberry shortcake. I immediately tried to dismiss these thoughts, as I am trying to eat healthier. Yet the thought of this delicatable treat would no die and I broke down and made it, and you want to know what? I did not feel guilty. Not. One. Bit.
-Strawberries (as much as you want but I bought a big carton full, which is about 4-5 servings)
-1 1/2 cup all purpose flour
-3/4 cup sugar (for cake) 1/2 cup - 2 cups sugar (for strawberries)
-2 1/2 tsp baking soda
-3/4 cup milk
-1/3 cup shortening
-1 1/2 tsp. vanilla
-1/2 tsp salt
1. Slice the strawberries into small pieces. Place in bowl and sprinkle with sugar to taste. The sugar is what breaks the strawberries down and creates the juice, so use somewhere between 1/2 cup to 2 cups depending on your number of strawberries. Cover and then place in the fridge for a couple hours. The longer you leave the strawberries the more juice there will be!
2. Preheat oven to 375 degrees
3. Grease and lightly flour a 9 inch pie pan
4. In small mixing bowl combine flour, 3/4 cup sugar, baking soda, milk, shortening, egg, vanilla, and salt. Beat with an electric mixer until blended.
5. Place in pie pan and bake for 25 to 30 minutes. Remove and let cool.
6. To serve, cut a piece of the cake in half. Cover middle of the cake piece with the strawberries, making sure to get a lot of the juice. Place top of the cake piece on and cover with more strawberries and whip cream to taste.