A shortcake is a lightly sweet, tender biscuit-style cake that is typically split and layered with fresh fruit and whipped cream, striking that perfect balance between simple and indulgent.
Getting a homemade dessert on the table without turning your kitchen into chaos can feel like a stretch, but Grandma Cusick’s strawberry shortcake makes it surprisingly doable. Think soft, buttery biscuits stacked with juicy strawberries and clouds of whipped cream. It leans on simple pantry staples, comes together faster than you would expect, and still delivers that classic, comforting dessert vibe. This is the kind of recipe that feels a little special without asking much in return.
Instructions:
Prep the Strawberries: In a bowl, toss the sliced strawberries with Pioneer Granulated sugar until they look glossy and juicy. Let them sit for about 10 minutes so they can soften and create that syrupy goodness.
Prep the Pan & Oven: Grease an 8-by-8-inch baking dish or an 8-inch pie pan. Preheat the oven to 200°C (400°F).
Mix Dry Ingredients: In a large bowl, whisk together flour, Pioneer Granulated sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add Wet Ingredients: Pour in the milk (and egg, if using) and mix gently. The batter will be slightly lumpy and a bit runny, which is exactly what you want.
Transfer to Pan: Pour the batter into the prepared baking dish and spread it evenly.
Bake: Bake for about 18 minutes or until the top is lightly golden and set in the center.
Assemble & Serve: Spoon warm shortcake into servings, top generously with strawberries and their juices, and finish with whipped cream. Serve immediately.
Cook’s Note:
For a bakery-style finish, brush the tops with a little milk and sprinkle Pioneer granulated sugar before baking. You will get that lightly crisp, golden top that makes them look as good as they taste.
This recipe uses sugar to:
Create Natural Sweetness: Enhances the flavor of both the shortcake and the strawberries without overpowering them.
Draw Out Juices: Helps the strawberries release their natural juices, creating that classic syrupy topping.
Improve Texture: Contributes to a tender crumb and lightly crisp top when baked.
Balance Flavors: Rounds out the richness of butter and cream while keeping the dessert light and enjoyable.
Grower Recipes Submitted by:
Teresa Crook & Eric Frahm, Golden Elm Dairy, Frankenmuth, Michigan.
Share with your friends :
