Easy Mother’s Day Dessert: Strawberry Shortcake
Growing up my mom always loved to cook with my sister and me. With us in the kitchen she favored quick easy recipes that we could join in on, little fingers n’ all. When I think of springtime and mom, I think of strawberries, sugar, cream and short cake. Some people call this Strawberry Shortcake, but for me each of the ingredients has its own special place in my memory.
While mom whipped up the shortcake, my little sister and I were busy washing, slicing, and eating the strawberries. Once we had a generous pile, we were each given a bit of sugar to mix in. Now this is my favorite part. I’m still amazed that sugar can transform those little red slices into glistening delicacies that stain any surface they land on – especially my already red fingertips.
Once our strawberries were well shined, a scoop was added to the top of my very own piece of shortcake. My sister liked to have her shortcake sliced open to put the strawberries inside, hamburger style. I preferred my shortcake and strawberries piled high, one layer of each. A little cream was given a quick whipping and dolloped atop for the final touch. For the next few minutes, we needed nothing more than a fork to relax after a job well done.
What’s great about this recipe is how simple it can be made. Below is a fabulous recipe for short cake, but feel free to substitute readily available short cake or angel food cake at any store. Also, mix in some raspberries, blueberries or both to meet your berry preference. Lastly, homemade whip cream is easy, but when you’re on the run store bought whip cream is even easier, and kids love it!
- 6 cups sliced strawberries
- ½ cup sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ cup butter
- 1 beaten egg
- 2/3 cup milk
- 1 cup whipping cream, whipped
- In a small bowl stir together the strawberries and a quarter cup sugar, set aside.
- Stir together the flour, baking powder and remaining sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Combine egg and milk; add to flour mixture. Stir lightly until just moist.
- Drop dough into 8 mounds on an ungreased baking sheet, flatten with the back of a wooden spoon to ¾ inch thick.
- Bake at 450 until gold, about 10 minutes.
- Assemble with strawberry mixture and top with whipped cream!