This recipe comes from my Mennonite Community Cookbook. “Strawberry Shortcake” to us has always been the shortcake, fresh strawberries, sugar and milk!
Servings: Varies on personal preference
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup milk
2 tablespoons butter
1 teaspoon vanilla
NOTE: IF YOU USE LACTAID MILK AND MILK-FREE STICK MARGARINE, THEN YOU HAVE LACTOSE-FREE SHORTCAKE.
Sift flour; measure and add baking powder and salt. Sift again.
NOTE: Since I have not been able to find all-purpose flour anymore that is NOT sifted, I don’t need to sift flour in any recipe that sifting is called for, and everything turns out OK!)
Beat eggs and add sugar, milk, and flavoring. Combine egg mixture with dry ingredients. Add melted butter and beat until thoroughly blended. Pour into 2 greased 8-inch cake pans (or 13 x 9 pan). Bake at 375 degrees (I do 350 degrees) for 25 to 30 minutes, either size pan.
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