Last weeke my grandparents were visiting. One of the days they were here they took my brother, John and I to Sams! I love Sams and I love Sams even more when my grandparents take us. 🙂 The nearest one is about 1.5 hours away, so we don’t go very often. When we got there the strawberries looked delicious! So, RoRo insisted that I get one to take home with me (we also bought a carton for my mom). She also bought me a carton of blackberries.
I knew I wanted to make something yummy with them, but I wasn’t sure what to make. I saw them in my fridge this weekend and I realized I should probably make something with them soon before they go bad. This isn’t the healthiest dessert, but it does remind me that it’s almost summertime!
I found the recipe on All Recipes.
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
2/3 cup milk
2 cups whipped heavy cream (I didn’t use all 2 cups, I just made enough whipped cream top the cake I was eating each night)
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. (I used tiny ramekins for individual servings)
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. (Since I am lazy, I just used my KA mixer to mix the batter, warning though, this batter is SUPER thick.)
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.