When I think of classic summer desserts Strawberry Shortcake is always the first to come to mind. Now, I know it isn’t summer yet but, sometimes you gotta “fake it to make it” and that is just what I did the other night.
I cut this recipe to make for just two people because I didn’t want leftovers in the house (that is too dangerous). I also completely revamped the original recipe substituting with things in my pantry I thought may make this cake more of a “taste explosion!” – if you will.
My Recipe: (Note: if you are making for more people this is easy to double)
1 C. Flour (I used whole wheat because it was what I had but white will do)
1/4 C. Sugar
1 Tsp. Baking soda
Pinch of salt
1 Egg white
2 Tbs. Butter/Margarine (basically the same thing)
Splash of skim milk
1 Tsp. Cinnamon
1 Tsp. vanilla extract
2 Tbs. ground almonds
2 C. stemmed and sliced strawberries
Wash your strawberries stem them and slice them, sprinkle some sugar on them and place them in the refridgerator for a few hours (this step makes the strawberries syrupy, however, I don’t do this step because we prefer them without syrup so, this step is optional)
I blended everything in one bowl, mixing dry ingredients first then adding the wet.
Grease a baking pan and place your dallops of mixture on them (try to keep the dallops separate).
Bake for 20 min aprox at 375 degrees.
Do you remember this Strawberry Shortcake? I used to have thses toys when I was young and I remember that they smelled so good!