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This recipe has more of a bread cake vs the typical angel food cake. It stands up well and doesn’t get soggy fast.

Ingredients

Scale
  • 2 Cups of flour
  • 1/4 C of Sugar
  • 2 Tablespoons baking powder
  • 1/4 tsp of salt
  • 1/3 cup of Butter + 2 Tablespoons
  • 1 1/2 cup milk
  • 2lbs of strawberries
  • 3 cups of Whip Cream of your choice – (Nutriwhip, coolwhip, whipping cream )

Instructions

  1. Preheat oven at 350 degrees and Grease 8 inch round or 9 inch square
  2. Clean and cut/slice your strawberries and put in a bowl ( If you want it sweeter sprinkle an additional 3 Tablespoons of sugar) Set Aside
  3. Next in another Clean bowl
  4. Add flour, sugar, baking powder, salt and stir well till mixed. Then cut in your butter making it crumbly. Simply then pour your milk and stir till it looks like a bisquit mixture.
  5. Cook Cake Mixture 20 – 25 minutes depending on size of your pan. It’ll be done when the sides start to brown.
  6. Make your favorite whip cream topping – Either with real whipping cream, or nutriwhip, Dream Whip. Put in fridge.
  7. Let Cake cool off for 30 minutes.
  8. Slice Cake into half by making two layers ( Or you can cook your cake by using two pans and splitting the mixture into 2 individual cake pans)
  9. Cover the first layer with whipped topping and add strawberries on top. Put on second layer and finish off by adding more whipped toppings and strawberries.
  10. Serve!

Find it online: https://www.canadianfreestuff.com/grandmas-strawberry-shortcake-recipe/