Strawberries are abundant in the grocery stores this time of year, and I can’t help but buy them every time I see them. I just love fresh strawberries! They are great on fruit pizza, in strawberry pie, on top of cheesecake, dipped in chocolate, with fruit dip, and just plain. Mmm!
One of my favorite ways to use strawberries is in strawberry shortcake. This is the way I grew up having strawberry shortcake. We always made homemade cake and served it with vanilla ice cream. It is daaarn good. I remember the first time I ate strawberry shortcake somewhere else. It was those little round cakes that taste like twinkies, topped with Cool Whip and just plain ole strawberries. I remember thinking, “What the heck. These people do not know what is up. This is not what strawberry shortcake should taste like.” It was still good and I ate it, but it was not fantastic. I could handle the twinkie cake, but Cool Whip, come on. Real whipped cream would be an improvement, but IMO, ice cream is soooo much better.
Pound Cake Recipe for Strawberry Shortcake
1 1/4 cup sugar
2/3 cup milk
1 tsp lemon or vanilla extract
2 cups flour
1 tsp salt
1/2 tsp baking powder
Cream margarine and sugar till light and fluffy. Blend in milk and extract. Sift dry ingredients and add. Beat till smooth. Add eggs one at a time and beat well after each addition. Pour into well greased and floured loaf pan. Bake at 300° for about 90 minutes or till toothpick comes out clean. Cool 5 minutes, then remove to cooling rack. Cool completely.While cake is cooling, slice 3 cups of fresh strawberries. Add 1/2-3/4 cup of sugar and stir together. Let the berries sit for at least an hour. The sugar will dissolve and they will make a really yummy syrup.When the cake is cooled and the berries are nice and syrupy, place a piece of cake in each bowl. Top with a generous scoop of vanilla ice cream. Taste the berries to make sure they are yummy. But don’t lick your fingers. Spoon the strawberries over the top, making sure you get some of the syrup in each bowl. Serve immediately. Yum!