It’s that time of year again…when all you really want to make is a no-recipe recipe. Tell me I’m not alone in this…
Yesterday, I was driving and saw a sign for fresh picked Michigan strawberries, I immediately turned my van around to buy some. I love it when the strawberries aren’t abnormally large, they’re a beautiful red all the way through and they are so sweet on their very own. Homegrown for the win.
The strawberry relish we enjoyed with pork chops a few weeks ago had balsamic vinegar in it and my oldest daughter requested that we put it in the strawberries again for strawberry shortcake. It was delightful.
Several years ago, my dad shared the recipe for his mom’s shortcake with me. It isn’t the typical biscuit type shortcake. It is a simple, buttery vanilla cake that is the best partner for juicy strawberries and whipped cream. I love the simplicity of a quick batter that’s stirred together and bakes in about 25 minutes.
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- ½ cup BUTTER, melted
- 1 EGG
- 1 cup MILK
- 2 teaspoons VANILLA EXTRACT
- 1¾ cup FLOUR
- 2 teaspoons BAKING POWDER
- ½ cup SUGAR
- ¼ teaspoon SALT
- FRESH STRAWBERRIES, hulled and chopped
- SUGAR
- PINCH of SALT
- SPLASH of BALSAMIC VINEGAR
- Preheat oven to 350 degrees. Grease a deep dish pie plate.
- In a medium mixing bowl, stir together butter, egg, milk and vanilla.
- Add flour, baking powder, sugar and salt. Stir well and pour batter into pie plate.
- Bake for 25-30 minutes, until a toothpick tests clean.
- Allow to cool before serving with balsamic strawberries and whipped cream.
- Stir together strawberries, about 2 Tablespoons of sugar, salt and vinegar. Taste and add more sugar if needed. Let stand until serving with cooled cake.
More strawberry favorites…
Strawberry Croissant French Toast
