Easy, yummy platform for those summer strawberries.
- Carbohydrate 87.4608833333333 g
- Cholesterol 31.02 mg
- Fat 0.729353333333333 g
- Fiber 0 g
- Protein 0.922953333333333 g
- Saturated Fat 0.22733 g
- Serving Size 1 1 Serving (171g)
- Sodium 10.3296666666667 mg
- Sugar 87.4608833333333 g
- Trans Fat 0.122498666666667 g
- Calories 350 calories
Step-by-step
- Preheat oven to 350.
- Mix sugar, shortening, egg and salt until smooth.
- Add milk and vanilla to step #1 items and mix well.
- Sift together the flour and baking powder. Add to the mixture from steps #1 and #2. Mix well.
- Pour batter into round or square greased pan. Crap, I didn't write the size of the pan on my index card. I used a cake tin, so I guess that would have been 8 or 9 inches. Sorry.
- Bake at 350 for 30 minutes.
- Serve in bowl with milk poured over the cake and sugar sprinkled on top. Add lots of fresh berries.
Most home cooks ruin this dessert by drowning the warm crumb in dairy before the structure has cooled completely, turning the base into porridge. Leftover cake loses its initial tender crumb within forty-eight hours on the counter, turning dry around the edges as moisture evaporates. Transforming day-old baked goods requires treating the stale crumb as an absorbent sponge rather than a finished plate. Cube the remaining cake into one-inch pieces and spread them evenly across a rimmed baking sheet. Toast those pieces at 325 degrees Fahrenheit for precisely twelve minutes until the exterior feels firm and dry to the touch.
Reviving Stale Cake
Reheating old pastry requires introducing fat and moisture simultaneously to rebuild the original mouthfeel without dissolving the crumb structure. Whisk one whole egg with three-quarters cup of milk and two tablespoons of melted butter until fully emulsified. Pour this custard over the toasted cubes inside an eight-inch glass baking dish. Allow the mixture to sit at room temperature for twenty minutes so the liquid penetrates the dry center completely before baking. Bake uncovered at 350 degrees Fahrenheit for twenty-five minutes until the edges turn golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Store leftover baked cake wrapped tightly in plastic wrap at room temperature for up to two days.
- Freeze cubed cake pieces in a sealed freezer bag for up to one month without adding sugar.
- Never microwave leftover shortcake if you want to avoid a rubbery, tough texture.
