There’s no better way to celebrate fresh strawberries all year long than with your very own homemade Strawberry Shortcake!
Growing up in Florida and going strawberry picking almost every year of my life, I’ve learned a thing or two about these wonderful treats. We always end up filling the whole trunk of the car with quarts of strawberries fresh from the fields.
We have a hard time knowing when to stop ourselves from the fun of finding the biggest (they get really big) and best strawberry out there. Having a little friendly competition never hurt anyone, right? Even though you really shouldn’t…you have to test a few to make sure they’re alright. Just wipe them on your shirt a little and quickly pop it in your mouth!
Visiting the Florida Strawberry Festival and making the biggest possible Strawberry Shortcake you can fit in the bowl would have to be a highlight of Strawberry Season. If you’re in Florida, the Florida Strawberry Festival is coming up! Don’t miss it!
Start off your homemade Strawberry Shortcake with fabulous pound cake. This stuff is seriously good and you really can use it a million ways. It’s a happy food.
Fabulous Pound Cake
{serves 10-12}
- 1/2 cup (1 stick) butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups all purpose flour
- 1 cup milk
- 2 teaspoons lemon extract
Grease and flour a 10-inch tube pan.
In a large bowl, using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place in oven and bake at 325 degrees for 1 hour. Increase the temperature to 350 degrees and bake for 30 minutes more. Do not open the oven door while baking. After 30 minutes, insert a toothpick into the center of the cake to see if it comes out clean. If it doesn’t, continue baking at 350 degrees until the toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool.
While this was baking I sliced up about two pounds of fresh strawberries and mixed them with about one cup of sugar. Covered it and put it in the refrigerator for at least an hour. It makes a wonderful topping with whip cream.
Ta-Da, I give you Strawberry Shortcake!!! Yum!!! Enjoy it!
I'm also at 
Hi, im currently awaiting the results of this recipe. I however wanted to point out that I specifically chose it based on the picture of the loaf I found through pinterest that you have in this article. I do not have a bundt pan or a 10 inch tube pan so when I saw the picture in a bread pan I got excited. Then upon further reading you give directions for only a 10 inc tube pan. Hopefully my assumption of cooking the batter in two loaf pans following the same directions you’ve given for the tube pan is correct…. what do you think? Worst comes to worst atleast I got to lick the spoon which was mighty delicious!