I needed a reason to HOPE that Spring would soon be here followed by summer so the kiddo and I made a super easy strawberry shortcake. We have a sweet deal right now on strawberries so I decided to use some of those strawberries to make us a nice dessert for lunch. In my humble opinion, this shortbread was the bestest I have ever made. It was crisp on the top, thanks to the little sprinkle of sugar, and then so moist in the middle. Give it a try and let me know how you like it.
I have the BEST bowl stirrer around. Anytime she hears me grabbing a bowl, she runs to the kitchen and I better have her chair ready to go soon.
You’ll mix together flour, sugar, melted butter, buttermilk and baking soda in a bowl with a spoon and then transfer to a baking dish. It’s that easy.
We all know that oven temps range differently so make sure to check the middle of your shortcake after 30 minutes. Then be tempted not to eat it as soon as it comes out of the oven because it smells so devine.
| Prep Time | 5 minutes |
| Cook Time | 30-35 minutes |
| Servings |
servings
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- 2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup melted butter
- 1/2 tsp baking soda
- 1 cup buttermilk
- 2 TBS sugar, for sprinkling
Ingredients
|
|
- Preheat oven to 350°F.
- Using spoon, combine flour sugar, butter, baking soda and buttermilk.
- Pour batter into greased 9x9 inch pan and sprinkle with sugar on top.
- Bake for 30-35 minutes.
- When cool cut and top with strawberries and whipped cream.