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i won’t kid you, this shortcake recipe is good – really really good – the kind of good that makes most other shortcakes i eat a bit of a disappointment.
growing up, during strawberry season we’d sometimes have this as our main part for lunch. i guess you’re allowed to do that in a household of girls.
i’ve tried that once in my married days and dear hubby wasn’t nearly so impressed by the lack of meat in the menu; we do all love this as dessert however, and can easily finish off a half a recipe at one sitting.
this cake is the best fresh, and the recipe can easily be halved and baked in a deep dish pie pan or an 8×8 pan.
the lemon curd is optional. the kiddos and i like the tangy touch, but sweetened cream is very good option as well.
enjoy!
- 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
- For the cake, preheat oven to 350 degrees. Grease a 9x13 pan.
- In a small saucepan, heat milk and butter over low heat until butter melts, stirring occasionally.
- Meanwhile, beat eggs on high speed until thick, about 5 minutes. Slowly add sugar, beating until light and fluffy.
- Combine the flour and baking powder; add to batter with vanilla and beat on low speed until combined.
- Add hot milk mixture and mix just until combined.
- Pour into prepared pan and bake for 30-40 minutes, or until cake test done.
- 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.
- Pour through a mesh strainer to catch the zest. Refrigerate.
- 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.
from the test kitchen
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