Shame on me. A day late! Again.
Forgive me! We were out of town for a family wedding this weekend (congrats M and L!) and with a toddler in tow it was a bit more chaotic than usual. I needed all of Monday to do the grocery shopping, get the finances in order and tackle the laundry that comes along with a weekend away!
As a reward after everything, I needed dessert, and those strawberries I froze away last week were calling my name! So I bought a small box of whipping cream, pulled the berries out to thaw, and went to town!
I never, ever have shortening in the house. Ever. So, this is a margarine friendly recipe, and margarine is something I always have on hand. This stuff is delicious with just butter melted onto it! But it’s ever better when…
Bam. Covered in whipped cream and melty berries! So get your strawberries ready, and your whipping cream whipped, because I’m gonna teach you how to make an easy shortcake!
(Simple Strawberry) Shortcake
Makes about 8 decent to large sized pieces.
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp margarine
- 1 large egg
- 1/4 tsp vanilla extract
- 3/4 cup skim milk
Preheat the oven to 350ºF.
Combine the flour, sugar, baking powder and salt together in a large bowl.
Cut the margarine into the flour mixture with a pastry blender until it looks like coarse crumbs.
Crack the egg into a separate bowl, and whisk together with the milk. Pour into the dry ingredients and mix until the ingredients are just mixed.
Line a tray with parchment paper, and spread cake dough onto tray evenly.
Bake for 15 minutes, or until golden brown. Test with a toothpick if you’re not sure it’s done.
When cool, cut into the desired size and top with whipped cream and strawberries! Hand it to your toddler and watch it magically disappear!
The magically disappearing toddler portion!
