Strawberry Shortcake
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Prep time: 
Cook time: 
Total time: 
Serves: 9x13
 
light and fluffy with crispy edges
Ingredients
  • 4 eggs
  • 2 cups sugar
  • 2¼ teaspoon baking powder
  • 2¼ cups flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1½ cup milk
  • 10 Tablespoons butter
  • Lemon Curd:
  • 3 eggs
  • 1 cup sugar
  • 5 Tablespoons butter
  • ½ cup fresh squeezed lemon juice
  • 1 Tablespoon fresh lemon zest
  • Slices and sweetened strawberries
Instructions
  1. For the cake, preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In a small saucepan, heat milk and butter over low heat until butter melts, stirring occasionally.
  3. Meanwhile, beat eggs on high speed until thick, about 5 minutes. Slowly add sugar, beating until light and fluffy.
  4. Combine the flour and baking powder; add to batter with vanilla and beat on low speed until combined.
  5. Add hot milk mixture and mix just until combined.
  6. Pour into prepared pan and bake for 30-40 minutes, or until cake test done.
  7. For lemon curd, whisk all ingredients together and cook over low heat for about 15 minutes or till it starts to thicken; this will be about 170 degrees, whisking often.
  8. Pour through a mesh strainer to catch the zest. Refrigerate.
  9. To assemble shortcake, place a piece of cake on desired serving cake and top with sliced strawberries and either/or a drizzle of lemon curd or sweetened whipped cream.
Recipe by brown eyes + blue at https://www.browneyesplusblue.com/strawberry-shortcake/