Monday, June 8, 2015



It was a hot one in Seattle this weekend, and what's the best baked dessert to have on a hot summer day? A shortcake filled with fresh strawberries and cold whipped cream of course! This recipe give you the option of making one big cake, one small cake, or little personal sized cakes, which is what I chose to make.


Large Cake                                                                                       Small Cake

2 cups of sifted flour                                                                             1 - 1 1/2 cups sifted flour
2 Tbsp sugar                                                                                       1 Tbsp sugar
3 tsp baking powder                                                                            1 1/2 tsp baking powder
1 tsp salt                                                                                           1/2 tsp salt
6 Tbsp butter or margarine                                                                 3 Tbs butter or margarine
3/4 cup milk                                                                                       1/2 cup milk
1 1/2 quarts strawberries
3/4 cup sugar

The large cake will serve 6 people, the small cake will serve about 3. You can make personal sized cakes from either recipe. I used the small recipe and was able to make five 3" cakes, so if you want more than that definitely use the large cake recipe. 


Preheat the oven to 450°

Hull and halve your strawberries. Crush them slightly with the back of a spoon and mix them with 3/4 cup of sugar. Set aside at room temperature for 30 minutes. 

While your strawberries are sitting, sift together the flour, sugar, baking powder, and salt. If you have a pastry blender you can use it to cut in the butter or margarine. If not, mix it in by hand until it sort of resembles sand. Mix in the milk (you can also use soy or almond milk if you prefer). 

I have made shortcake many times, but this was the first time I used this retro recipe and I noticed once I added the milk the batter became quite runny, and I wouldn't be able to roll it out or knead it as the recipe stated.

If this happens to you, simply add a little bit of flour at a time until it becomes a more workable dough. I added an extra half cup of flour to the small cake recipe to get a workable dough.

Knead the dough lightly. If you are making a single cake separate the dough in half. For a large cake use a 8" round pan. For a small cake use a 6" round pan. Pat half the dough into the WELL GREASED pan. Dot with butter or margarine and pat the other half of the dough on top. 

Bake for 12 to 15 minutes.

If you are making personal sized cakes, roll your dough out 1/2" thick. Dot one side of the dough with butter or margarine, then fold the other half over top.

Cut out the cakes with a 3" biscuit cutter, or a drinking glass works just as well. Place a little bit apart on a cookie sheet.

Bake 12 to 15 minutes.

They should be a nice golden color when they're done.

Once your cake or cakes have cooled, gently cut them in half. Pile half the strawberries on the bottom half (or halves) of your cake. Replace the tops and pour remaining strawberries on top. Finish them off with a generous helping of whipped cream and serve! 

Personal sized shortcake

Don't worry if you can't eat it all the first night, because it makes for a great breakfast the next morning! 

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