Strawberry shortcake

We bought strawberries which meant we needed to buy cream.

And then I whipped up all the cream and it seemed a bit too much for just strawberries so I needed to make strawberry shortcake.

This recipe was very simple:

2 tsp baking powder
1 1/2 cups flour
1/2 cup water
1 egg
1/4 cup margarine
2/3 cup sugar

Beat it all together.

Bake for 25 minutes at 350 degrees.

Then layer with whipped cream and strawberries.

There were a lot of more complicated recipes, but I just wanted a base that would complement and not overwhelm the berries.


This recipe didn’t make enough cake to finish off one box of strawberries + one box whippable cream, so I had no choice but to make more after Shabbos.


Based on the second (and third) go round, you may need to add a bit of water to get a slightly more fluid texture to the batter.


Also: having baked this cake three times now, the given bake time or bake temperature is definitely wrong and will produce an underbaked cake. I haven’t narrowed down what the right amount is, yet, but you want the cake to be distinctly golden, not yellow, when it’s done, otherwise it just tastes a bit too pasty.


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