I think that the best way to celebrate the first strawberries of the season is with an authentic shortcake and cream. The strawberries here in Greece are not the large, wooden flavoured ones that you get in the nice little green baskets. No, these ones are the smaller, delicate ones that are bursting with aroma and taste. At the market they are usually sold at their peak, so you must use them within a day or so. I bought a kilo and promptly went home to prepare the cake. I was not disappointed. This post is an encouragement to say spring is almost here….and let me tell you it tastes good! The recipe listed is a family favourite and originally comes from an old and tattered “Better Homes and Garden” cookbook.
What you need:
- 1 kilo fresh strawberries, washed and sliced
- 1/4 cup sugar + a little extra to sprinkle over the strawberries
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/2 cup softened butter
- 1 egg
- 2/3 cup milk
- And of course whipped cream (use as much as you need)
How it’s done:
- Sprinkle a little sugar on the sliced strawberries and set aside.
- Combine the sugar, flour, and the baking powder. Give it a quick stir and then cut in the butter.
- Beat the egg and combine it with the milk.
- Add the egg mixture to the dry ingredients and stir just enough to moisten them.
- Add this new mixture to a greased 8″ round (I used a square pan)
- Bake at 220C (450F) for about 15 min or so. Check doneness with a toothpick and cool in pan for 10-15 min.
- To serve slice the cake in two horizontally and layer whipped cream and strawberries in the middle and then another layer over the top.
- Or if you are lazy like me you can just heavily dollop the cream over the top and bathe it in strawberries (topping up with berries as needed!)