There’s a popular ice cream parlor not far from my house and my hubby loves their strawberry shortcake. I’m not a big ice cream fan which partially has to do with being lactose intolerant, but we’ve taken late night (they’re open until 12:00am) trips there because he wanted one. Not a problem (anything for my sweetie), but I thought, how great would it be if I could make it at home with fresh strawberries and homemade cake? Yummy! He says my version is better. I win!
| Makes 2 – 4 servings |
{ Ingredients }
Butter Cake:
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1/3 cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup almond milk
Toppings:
2 cups fresh sliced strawberries
½ cup sugar
2 cups of vanilla ice cream
{ Directions }
- Preheat oven to 350 degrees. Lightly grease one 8 inch square baking pan and dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
- Place pan in the preheated oven for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
- Mix the strawberries and sugar together in a bowl and set aside to let juices form.
- Once the cake has cooled about 30-40 minutes cut into 3” x 3” squares (they don’t have to be perfect just close).
- Place one slice of cake in the bottom of a bowl top with a ½ scoop of ice cream add strawberries on top of the ice cream. Repeat steps 1 more time and enjoy!
