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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Becky Smith from North Canton, OH
1/4 c. butter
3/4 c. sugar
1 egg, beaten
2 c. all-purpose flour
4 t. baking powder
1/8 t. salt
1 c. milk
2 t. vanilla extract
3 to 4 c. strawberries, hulled and sliced
Optional: cream cheese, softened
Garnish: whipped cream
In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Spread with cream cheese, if desired, and top with strawberries and whipped cream. Add shortcake tops and more berries and cream. Serves 10 to 12. | |
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In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Spread with cream cheese, if desired, and top with strawberries and whipped cream. Add shortcake tops and more berries and cream. Serves 10 to 12. |
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