The sweetest strawberries are finally in season! Here’s a shortcut to strawberry shortcake. Would be so good with some melty vanilla ice cream on top! Yummmmm! 🍓😋🍓
4 tablespoons butter, room temp
½ cup sugar
1 egg
1 tsp lemon zest
1 tsp vanilla extract
1½ cup all purpose flour
2 teaspoons baking powder
½ tsp kosher salt
⅔ cup milk
1½ cups strawberries, cut (divided)
In a large bowl, cream butter and sugar together until light and fluffy. Scrape the bowl and add an egg. Mix well and then add the lemon zest and vanilla extract.
In another bowl, combine the flour, baking powder, and kosher salt. Mix well and then alternate adding the flour and the milk into the batter. After the final addition of flour, add 1 cup of cut strawberries and mix just until combined. Make sure you don't over mix.
Pour the batter into an 8x8 pan lined with parchment paper and smooth out.
With the leftover ½ cup of strawberries, put it on top of the cake to "decorate". Sprinkle it with 1 tbsp of sugar and bake at 350 degrees for 35-40 minutes.
*This cake can go from perfectly done to overbaked really quick so err on the side of underbaking by a minute or two. I would check it at 30 minutes with a toothpick and see how it goes from there. If the top is looking golden brown, that's also a great indication that it's ready.Allow it to cool, slice, and enjoy!
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