I haven’t made this yet but I’m going to this weekend so I’m sharing it early - I’ll update with a picture after I make it. It’s a Joanna Gaines recipe so I know it’s going to be good - and I really like the technique of baking it in a pan instead of individual shortcakes, that much quicker to make! I will probably sprinkle the top with coarse raw sugar before baking, I usually do when making shortcakes.
- 1 1/3 cups flour
- 2/3 cup sugar
- 2 t. Baking powder
- 2/3 cup milk
- 1/4 cup butter, softened
- 1 egg
- 1 t vanilla
- 3 cups assorted fresh berries
- Whipped cream
1. Preheat oven to 350’ Grease and lightly flour an 8” square or round cake pan.
2. In a medium bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium 1 minute. Spread batter in prepared pan.
3. Bake about 30 minutes or until a toothpick comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen sides of cake; invert onto plate. Cool 30 minutes more. Cut into squares or wedges; split pieces in half crosswise. Serve with berries and whipped cream.
From The Magnolia Journal, spring 2018
11.4.21: Indian corn
11.4.20: chicken with sun-dried tomato cream sauce
11.4.17: make and take wood signs
11.4.16: scarecrow curvy keepsake box
11.4.15: brussels sprouts chips
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