Have you seen all the mouthwatering, juicy strawberries at the stores? My Dad made homemade shortcake for Easter. It was so yummy I took a picture so I could share it with you.
2 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons melted butter
1 cup flour
1 cup sugar
1/2 cup butter
1/4 cup walnuts or pecans, chopped (optional)
1. Combine all batter ingredients and beat for 2 minutes. Pour into a greased 9x13" pan.
2. For the topping cut the butter into flour, sugar and nuts. Sprinkle batter with topping.
3. Bake at 375 for 25-35 minutes. Use a toothpick in the center to see if it is cooked.
For the strawberry topping we used the food processor to chop the fresh ones. Then we pureed some frozen strawberries and added the chopped strawberries. If you don't have a food processor, just chop the strawberries by hand and puree the frozen ones in the blender. We made fresh whipped cream in the kitchen aid (add a little sugar and vanilla to taste). Top the shortcake with strawberries and whipped cream and enjoy!
Note: If you don't want to make shortcake an easy alternative is to use a white cake mix (we get these pretty cheap quite often). Chill the cake in the fridge right when it comes out of the oven.