Going through a crisis doesn’t mean that God doesn’t use you. During this time we have decided to become more hospitable and to either invite others over or bring a food gift just because. But you also need something easy as well. Don’t think you have to make a show stopper for it to be appreciated and delicious. This is such a easy recipe that the kids can do it. In fact the picture was taken several years ago when my kiddos where 7 and 5 and they did most of it! Here is the fabulous recipe.
The recipe is for a real shortcake, which is more biscuit like than the sponge cake you buy at the stores. Those are NOT real shortcakes. Step away from the sponge cake!
2 cups flour or General Gluten Free Mix *
2 Tbls sugar
1 Tbls baking powder
1/2 tsp salt
1/2 cup butter or butter substitute
1 tsp lemon juice
2/3 cup milk or substitute
3-4 cups strawberries
1 cup whipping cream or substitute
Preheat the oven to 450 degrees
Sift all the dry ingredients into a bowl
Cut in the butter until the flour mixture is the consistency of course crumbs
Add egg, lemon juice, and milk
Spread dough in a greased round 8×1/2 pan
Bake for 15-18 minutes
Let cake cool for 2-5 minutes in the pan on a rack.
Take out cake and slice into two layers
Alternate the layers of cake, whipping cream, and strawberries
*Currently our mix of choice is from Bob’s Red Mill. They haven’t failed me yet where others can’t hold up to a 1:1 ratio substitution.