Wednesday, May 28, 2014

Grandma's Strawberry Shortcake

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I got this recipe from my Grandma. See, it's the end of the month. As you probably know, that means we're living off of canned food and last week's leftovers. So Judah and I went over to help celebrate my grandparent's 56th wedding anniversary, and she gave me a container of strawberries. Because that's what grandmothers do. She also packed me a snack to take to the pool, but who's keeping track, really?




So, these strawberries. They were TO DIE FOR. My grandpa bought them from some guy on the side of the road, which is totally his style. This is the man who takes ketchup shots in Zaxby's while he waits for his food. Side note: he did not live through the depression.




I love that man. His reputation precedes him. He always has bacon prepared when you walk in the door. Always.




So back to Grandma. I feel like, the more I view food blogs, Grandmas are used as a crutch. "This is my Grandma's recipe." Prove it. I've had food bloggers admit to me that their "grandmother's recipes" are really from the back of a lasagna box. I have proof, this is my grandma's recipe.




Proof. That's most definitely a grandma's handwriting. She can't even text, so I highly doubt this is Grandma Google's recipe. Also, that's not her address anymore, so don't be dropping by asking for a hug.

Okay, enough chatting. Let's get to work!


Ingredients:

  • 1/2 cup softened butter
  • 1 cup plus 1 tbsp. sugar
  • 2 eggs
  • 2 cups sifted flour
  • 1/3 tsp. salt
  • 1 tsp. baking powder
  • Strawberries
  • Whipped  cream

Directions:


Preheat your oven to 350° F.




Toss your softened butter into a stand mixer or large bowl.




Add the 1 cup of sugar (save the 1 tbsp. for later).




Toss in the eggs.




Combine well.




In a separate bowl, combine the sifted flour, baking powder and salt. Add 1/2 cup at a time to the wet mixture.




Make sure it's combined evenly. Yumm.




Spray baking pan (I used an 8x8, but you can also use an 8x12). Press mixture into pan and bake for 25 minutes. I checked mine after 20 minutes, but it was perfect at 25 minutes.




I was almost surprised by how well this turned out. Honestly. Cakes don't always go well for me.




Now we're going to work on the strawberry slush, which is my own original sophisticated term. Like it?

How many strawberries you use depends on how many chunks of strawberry you want compared to how much slush. I wanted to use more of the strawberries to top the cake, so I didn't make much slush.

Throw a few of the strawberries and the tbsp. of sugar into a blender.




You should only have to mix for a few seconds until it's slushy.




*Shameless mommy plug: how cute is he?




Assembling this is super easy.

Just cut out a piece of cake, then cut it in half (like a biscuit). On the inside, pour some of the slush and toss some big chunks of chopped up strawberries. Put the top of the cake on and do the same. Then cover with whipped cream.

But really, now that I think about it, there are no rules. Do whatcha want.


Love and Grandmas,



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