A perfect dessert for a summer’s day, this strawberry shortcake will make you wish it were summer all year round. Get your fill in while the strawberries are in prime season.
The other day a friend on Instagram (follow Golden Barrel if you’re not already!) posted a recipe her grandmother used to make and one that’s been on repeat at her house–this here shortcake. Although, it was called something else like “Cottage Pudding.” Old cookbooks do that to ya–they have odd names for things and you’re like, “Oh. That’s just normal shortcake for strawberry shortcake.” So if you go by cookbook names, this is called Cottage Pudding (whhyyy??) and to everyone else, Yummy Strawberry Shortcake.
Growing up I was always the girl who, when at the ice cream truck, picked the strawberry shortcake ice cream bar when everyone else wanted fudge bars or anything else chocolate. I just always loved the combination of strawberries and cream. This dessert is no exception. The cake is a denser one full of sweet vanilla flavor and can hold up to those perfectly-ripened strawberries, soaking up their delicious juices.
It’s strawberry season here in Lancaster County (as mentioned in my last post) so you have to take full advantage of all things strawberry.
Because these farm-fresh berries are so sweet, I didn’t add any sugar to them. If you like your shortcake more juicy, feel free to add a couple tablespoons of sugar to your cut-up strawberries, mix together, and it’ll create a more juicy experience.
Finished with some whipped cream, this dessert is the perfect ending to a summer’s night. Try it with ice cream too for a more filling treat!
- 1/2 cup Golden Barrel Coconut Oil in a solid or soft-solid state
- 1 cup Golden Barrel organic cane sugar (plus more for dipping)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 2 tsp vanilla extract
- Preheat oven to 375 degrees F. Spray an 8x8" pan with non-stick cooking spray. Set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together coconut oil and sugar. Add in eggs, one at a time, and beat thoroughly.
- In a separate bowl, sift together dry ingredients: flour, salt, and baking powder. Starting and ending with the dry ingredients and with mixer on low speed, alternately add in dry ingredients and the milk and vanilla. Mix until just combined, being sure to not overmix.
- Pour batter into prepared pan and bake for 20-25 minutes or until edges are slightly browned and toothpick inserted in middle comes out clean.
- Serve with fresh strawberries and whipped cream.