Housekeeping · No-Fuss Home Cooking

‘Tis the Season for Strawberry Shortcake!

2013-06-08  Shortcake 007

I’m always happy when strawberry season arrives!  Our all time favorite way to eat strawberries is with shortcake.  And not just any shortcake.  We love this hot milk sponge cake recipe because it is incredibly soft and just the right amount of sweet.  It’s best while it’s still warm, and it tastes just as good re-heated.

Cut yourself a generous serving, top with sliced strawberries (don’t sweeten them too much), and pour fresh milk over everything.  Mmmm!  (I always take seconds. 😉 )

Hot Milk Sponge Cake

  • 4 eggs, beaten
  • 2 cups sugar
  • 1 tsp vanilla

Beat until light and thick.

  • 1 cup milk
  • 1/4 cup butter

Heat together just to boiling point.  Then slowly blend into mixture.

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Sift together and blend in.

Pour into greased 9 x 13 pan.  Bake at 350* for 30-35 minutes.

This recipe was adapted and taken from my well-used copy of Mennonite Country-Style Recipes.

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7 thoughts on “‘Tis the Season for Strawberry Shortcake!

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