I can't believe it. I have just looked through all the archives of this blog and have never posted about strawberry shortcake. How is this even possible? This recipe for shortcake is like an old family heirloom. It goes back at least as far as my great-grandmother. It's the only way shortcake is served in our world, and tasting it takes me back to warm summer evenings on my grandparents' farm. I'll never forget the first time I tried to make it in my own home. It totally flopped and I called my grandma completely perplexed at how I could mess such a simple (you will see) recipe up. The answer is that I over beat my eggs. Live and learn, and love your grandma for consoling you as she giggles, "I'm real sorry, honey". This dessert speaks comfort and love to my soul. Oh how I miss my Mimi. I think she'd be pretty proud of the way her great-granddaughters devoured this treat tonight.
Siebenmorgen Strawberry Shortcake (yep, my mom had a mouthful for a maiden name. Say that one 5 times fast)
For the cake:
- 4 eggs
- 1 cup flour
- 1 cup sugar
- pinch salt
Beat the eggs til light (now, don't be super literal here. Just beat 'em for 30 sec-1 min or so, or you will call me annoyed by your rubbery shortcake). Mix in flour, sugar, and salt. Pour into an 8" square pan and bake at 350 for 20-30 min, or until tester comes out clean. You can double and bake in a 9x13.
Slice strawberries in a bowl and sprinkle with your desired amount of sugar. Stir and let sit while the shortcake bakes so the juices will release. This is called 'macerating', FYI. Now, if your name is Edna Siebenmorgen you will just pour some half and half over a piece of shortcake and then top with berries. If you are a kid, you will probably like Cool whip and berries. If you are at my house? You will have this with the best of both worlds--drizzled first with half and half, topped with freshly whipped cream (that I lightly sweeten with vanilla), and then the berries.