This classic recipe is always a hit with kids (and adults!) of all ages. Serve up this delicious dessert at your next backyard barbecue or picnic.
2/3 cup sugar
1/4 cup shortening
1 large egg, room temp
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flower
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts of fresh or frozen strawberries, sliced
Cut your strawberries by twisting and pulling off the green stem of the berry. Then place the berry stem side down on a cutting board; cut into ¼-inch slices.
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of the cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Interested in making Strawberry Salsa? Check out the recipe here: