Strawberry
Shortcake
This recipe
for Strawberry Shortcake has pound cake in it.
I also used ice cream instead of whipping cream or cool whip because I
could purchase a single serving instead of a large container. The cake and strawberry sauce are easy to
make. I also cut up strawberries to
serve with it.
Pound Cake:
2 Tablespoons
butter, softened
6
Tablespoons sugar
1 egg – use the
whole egg
¼ teaspoon
vanilla
2
Tablespoons buttermilk
1 Tablespoon
oil
7
Tablespoons flour
Pinch of
salt
Mix
ingredients together and put in a 5 inch round greased pan. I put a little piece of parchment paper on
the bottom so the cake would come out easier.
It makes a difference. I bought
the 5 inch pan at World Market for just a few bucks and have used it over and
over in recipes. It is worth the
investment in my opinion. Cook the pound
cake at 300 degrees for about 55-60 minutes.
Use a toothpick to test if it is done.
Be careful not to open the oven until it is almost done. You don’t want the cake to fall.
Strawberry Sauce:
¼ cup water
1/3 cup
sugar
1/3 cup
berries, cut very small
1 Tablespoon
cornstarch
3 drops of
red food coloring
Pinch of
salt
Mix water,
sugar and berries in a saucepan. Mix the
cornstarch with a little bit of water until it is smooth. Add to mixture in saucepan. Cook at a medium heat until it thickens, about
4 minutes. Take off heat and add the 3
drops of food coloring and a pinch of salt.
It is ready to eat!
Slice pound
cake and stack any way you want with strawberries, strawberry sauce, cool whip
and/or ice cream. Enjoy!
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