Baking Strawberry Shortcakes with Maddie

Photo+labeled+for+non-commercial+reuse+via+https%3A%2F%2Fcommons.wikimedia.org%2Fwiki%2FFile%3AStrawberry_shortcake.jpg+Under+the+Creative+Commons+Licence
Back to Article
Back to Article

Baking Strawberry Shortcakes with Maddie

Photo labeled for non-commercial reuse via https://commons.wikimedia.org/wiki/File:Strawberry_shortcake.jpg Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://commons.wikimedia.org/wiki/File:Strawberry_shortcake.jpg Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://commons.wikimedia.org/wiki/File:Strawberry_shortcake.jpg Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://commons.wikimedia.org/wiki/File:Strawberry_shortcake.jpg Under the Creative Commons Licence

Madison Rackett, Spring Editor

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






Ingredients :

      • 1/2 cup butter softened
      • 1 cup granulated sugar
      • 1/2 cup buttermilk
      • 2 eggs
      • 1 teaspoon vanilla
      • 1 1/2 cups all purpose flour
      • 1/2 teaspoon salt
      • 2 teaspoons baking powder

Instructions :

    • Preheat the oven to 350° Fahrenheit
    • Lightly grease a 10 spaces on a muffin tin.
    • Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy.
    • Add the buttermilk, eggs and vanilla and mix well.
    • Sift the flour, salt, and baking powder into the wet ingredients.
    • Mix with a spoon until no dry clumps of flour remain.
    • Bake 15-20 minutes for the muffin tin until the cake springs back and a toothpick inserted in the center comes out clean.
    • Serve slightly warm with fresh strawberries and whipped cream.
Print Friendly, PDF & Email