Strawberry Shortcake

May 1, 2023

INGREDIENTS

  • ½ cup shortening
  • 1⅓ cup granulated sugar
  • 2 large eggs
  • 2½ teaspoons McNess Champion Madagascar Vanilla Compound
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 16 ounces whipped cream topping
  • ¼ cup granulated sugar
  • 3 quarts fresh or frozen strawberries, sliced

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper and grease; set aside.
  2. In a medium bowl or large bowl, combine dry ingredients and whisk; set aside.
  3. Using a stand mixer or hand-held mixer with beaters, cream together shortening and sugar. Add eggs; one at a time. Add the vanilla extract and beat well.
  4. With the mixer on low speed, slowly alternate between adding dry ingredients and milk. Always start and end with the dry ingredients.
  5. Pour mixture into greased baking pan and bake for 20 to 25 minutes. Remove from the oven and set on wire rack to cool.
  6. In the meantime, place sliced strawberries and sugar in medium saucepan on medium heat and stir gently until the sugar is dissolved. Remove from heat and set aside.
  7. Once the cake has cooled, cut the cake into 9 to 12 pieces.
  8. Next, cut each piece in half. Spread whipped cream in the center of each piece and spoon strawberries over the top. Place top layer of cake on top and spread whipped cream and strawberries over each piece. Sprinkle with powdered sugar for added presentation. Enjoy!