A favorite spring-time supper of mine. I grew up eating this alone for supper at least twice during strawberry season.
Shortcake means different things to different people. Some make a biscuit and serve it with berries and sweetened cream. My dad grew up with a sponge cake as shortcake. What I remember from my childhood resembles this recipe here, though my mom said this isn’t the exact one she made.
To me, shortcake is a lightly sweetened yellow cake which should be topped with sugared strawberries and fresh, cold milk. Yum!
Adapted from Mennonite Community Cookbook
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1/2 cup sugar
2 t baking powder
1/2 t salt
1 cup milk
1 t vanilla
2 T butter, melted
Strawberries (sweetened if desired, for serving)
Cold milk (for serving)
Mix the flours, sugar, baking powder, and salt. Stir in the milk, eggs, and vanilla until mostly mixed. Add the butter and mix until evenly combined. Pour into a greased 9-inch round pan. Bake at 350 for about 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cooled with milk and strawberries.
Serves: about 4-6 for a main dish, 8 or 10 as a dessert