At the end of a long, hot, hard day of working on the farm, a serving of shortcake soaking up sweet strawberry juice and topped with a scoop of vanilla ice cream was a little bite of summer heaven.
Although I shared the recipe at the back of my recent release, Farm Girl, I thought I’d also share the recipe here today along with some photos!
¾ cup sugar
½ cup butter
1 tsp. vanilla extract
1 cup milk
2 tsp. baking powder
2 cups flour
4-6 cups of strawberries
½ cup sugar
Vanilla ice cream
Preheat oven to 350 degrees.
Combine flour and baking powder, set aside. In a large mixing bowl, cream together ¾ cup sugar and butter, then add egg and vanilla extract. Alternate adding flour mixture and milk to the bowl until batter is well blended.
Pour into a greased 9 x 13 baking pan and bake until top is a light, golden brown.
Wash and hull strawberries, placing them in a large bowl. Mom always used a potato masher to break them down a little. You don’t want to pulverize them, just mash them enough they get good and juicy and break into nice little pieces. Stir in ½ cup of sugar until sugar dissolves then let rest for at least 10 minutes.
When ready to serve, cut slices of cake then top with strawberries and a scoop of ice cream.