Sunday, June 21, 2009

Sarah's Nanny's Strawberry Shortcake

This is the best cake ever. My nanny has been making this since my cousin was born (she's now in her mid-twenties). Every summer when the strawberries are ripening she makes cake after cake since they never last more than two days around my family.

Today, my grandfather shared the first cake of the season with Geoff and I, and it was fantastic. My grandpa is always VERY reluctant to share this cake with anyone, so we have to sneak pieces when he's not looking. When he can, he'll eat an entire cake on his own because it is THAT good.

2c Flour
1/3c Sugar
1/2c shortening, butter or margarine
3/4c milk
2 eggs slightly beaten
1 container Cool Whip
some mashed strawberries with about 2 tsp sugar (my nanny was really vague on this point, she said to mash enough strawberries to put in the middle of the cake and cover the top)

  1. Heat oven to 375F. Grease 9 inch round cake pan
  2. In a large bowl, combine the first four ingredients. Cut in the shortening using either two butter knives or a pastry blender until it has a consistency of coarse meal.
  3. Add milk and eggs, stir just until the dry ingredients are just moistened.
  4. Put dough in pan, bake 25-30 minutes or until golden brown.
  5. Once the cake has cooled, cut in half so you have two layers. Put half of the mashed strawberries on one side, then place the second half of the cake on top and put the remaining mashed strawberries on top.
  6. Cover with Cool Whip and decorate with entire strawberries ontop.

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