Strawberry Shortcake (Pound-Cake Way)

1. 1

   In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.

2. 2

   Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.

3. 3

   Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.

4. 4

   Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.

5. 5

   Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.

6. 6

   Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.

7. 7

   Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!

* Per serving · 4 servings · Values may vary.

No additional tips available.