Did you know that June 14th is Flag Day? What does that even mean? It is the commemorates the adoption of the flag of the United States, which happened on that day in 1777 by resolution of the Second Continental Congress (Wiki).
It’s also National Day of Strawberry Shortcake. In a word ~ YUM. Do you know when the first recipe for strawberry shortcake showed up in a cookbook? Find out here (Wiki). This could be an easy recipe – go to the store & purchase the sponge cake type shortcake, strawberries & eat. I’m taking a “from-scratch” shortcake recipe for this National Day of recipe. I hope you enjoy it.
1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup butter flavored Crisco
1 1/2 cups cashew milk (or choice of non-dairy milk)
2 tablespoons Earth Balance or Melt, softened
1 cup So Delicious Coco-Whip Whipped Topping
Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
Split shortcake into two layers; spread bottom layer with 2 tablespoons softened EB/Melt and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
(My picture processing isn’t working, so I’ll add photos at a later date.).