There’s something irresistibly nostalgic about the Old Fashioned Strawberry Shortcake. As a kid, I remember savoring each bite of this delightful dessert – the sweet, juicy strawberries, the tender cake layers, and the creamy icing were a match made in heaven. It’s a dessert that’s been enjoyed for generations, with its origins tracing back to the early American settlers who would make a simple biscuit-style cake and top it with wild berries and cream. The recipe has evolved over the years, but the essence of the strawberry shortcake remains the same – a celebration of simplicity and flavor. This recipe brings back that old-fashioned charm with a few modern tweaks. The self-rising flour makes the cake light and fluffy, and the addition of vanilla flavoring adds a nice depth to the overall taste. What I love about this recipe is its versatility. It’s perfect for all occasions – be it a summer picnic, a family gathering, or a quiet afternoon tea. So, if you’re a fan of strawberries and dessert, this Old Fashioned Strawberry Shortcake is a must-try!
Ingredients
- 1 c. shortening (Wesson)
- 2 c. sugar
- 4 eggs
- 1 c. sweet milk
- 2 tsp. vanilla flavoring
- 3 c. self-rising flour
Baking Instructions
- Mix sugar and flour.
- Add shortening and blend until smooth. Beat about 3 minutes.
- Add eggs; beat 1 minute.
- Add flavoring last.
- Beat about 3 minutes with electric mixer.
- Line pan with wax paper and grease well.
- Bake at 400° for about 15 minutes.
- Makes 3 layers.
- Stack with seven minute icing.
- Place strawberries on top of cake and let run down sides of cake.
- Very good.
Calorie: 500
Total cooking time: 60 minutes
Difficulty level: Intermediate
A Sweet Misadventure: The Tale of the Old Fashioned Strawberry Shortcake
The Sweet Start
One sunny afternoon, I found myself craving something sweet. So, I decided to whip up an old fashioned strawberry shortcake. Armed with my trusty Wesson shortening, sugar, eggs, sweet milk, vanilla flavoring, and self-rising flour, I set out on my saccharine mission.
Mixing Madness
The first step was to mix the sugar and the flour. Sounds simple, right? Well, let’s just say I have a knack for complicating things. In my excitement, I created a small flour-and-sugar snowstorm in my kitchen. The lesson here? Always, and I mean ALWAYS, make sure the mixer is off before adding ingredients.
Blending Blunders
Next, I added the shortening and started to blend until smooth. Now, if you’ve ever tried to blend shortening, you’ll know that it doesn’t always cooperate. It’s kind of like that one family member who refuses to smile in group photos. I was left wrestling with a blob of stubborn shortening that seemed more interested in clinging to my spoon than mixing with the sugar and flour. After a three-minute tussle, I emerged victorious, albeit a little sweaty.
Egg Excitement
The recipe then called for four eggs. I must confess, I have a bit of a love-hate relationship with eggs. I love their contribution to the culinary world, but I despise the task of cracking them. I always end up with a shell in the mix. Despite my past egg-cracking fiascos, I went for it, and lo and behold, I managed to crack all four eggs without a single shell mishap.
Flavoring Fiasco
The vanilla flavoring was added last, or at least, that was the plan. In my egg-cracking euphoria, I accidentally knocked over the bottle of vanilla flavoring. The aroma was divine, but cleaning up the sticky mess was not on my list of fun activities for the day.
The Baking Battle
Once the batter was ready, it was time to line the pan with wax paper and grease it well. However, I couldn’t find my wax paper. After a frantic search, I found it hiding behind the cereal boxes. This ordeal reminded me of playing hide-and-seek with my younger siblings. The batter went into the oven, and I set the timer for 15 minutes.
Icing Intrigue and Strawberry Shenanigans
While the cake was baking, I prepared the seven-minute icing and sliced the strawberries. Let me tell you, those strawberries were more slippery than a politician’s promise. They slid off the cutting board, rolled off the counter, and scattered across the floor.
The Finale
After a quick clean-up, I took the golden-brown layers out of the oven. I stacked them, spread the icing, and carefully placed the strawberries on top. The sight of the strawberries trickling down the sides of the cake was incredibly satisfying, like watching the finale of a fireworks display.
Conclusion
And there it was, my Old Fashioned Strawberry Shortcake, a testament to the trials and tribulations of my afternoon. It may have been a rollercoaster of a baking session, but the taste of that sweet, fluffy cake made it all worthwhile. The moral of the story? Even when baking seems like a battlefield, the sweet victories make it all worth it.
