When I was a kid, I longed for the hot summer days when my mom would let us buy ice cream. It wasn’t often, but when it happened, there was no happier kid on the block! I guess from an early age I just always knew, I was different: I am in love with food.
My ice cream preferences would change, depending on setting, practicality (no one wants a drippy ice cream cone) and of course, what my big sister was getting. Even though she used to push me down the stairs in laundry baskets, toppling me to my premature death, I still looked up to her, for whatever reason. I copied her
unfortunate taste in anime on everything, and boy did my sister love strawberry shortcake. I don’t mean the delicious, real strawberry shortcake you get at a restaurant, I’m talking the pre-packaged, food color-laden, Good Humor brand crap.
2 cups unbleached flour
1 tablespoon + 1 teaspoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup butter, softened
2/3 cup half & half
1 egg, beaten
1/2 cup sugar
1/2 cup flour
3 tablespoons butter, softened
4 pounds strawberries
1/2 cup sugar
Remove the ends of the strawberries and quarter them. Place them in a bowl with the sugar, mixing to coat eat strawberry piece in sugary goodness and refrigerate for at least 3 hours.
Preheat your oven to 350. Grease an 8×8 baking dish.
In the bowl on a stand mixer fitted with a paddle attachment, add the flour, baking powder, sugar, salt and butter and mix on medium/low speed until the mixture takes on a course, sand-like appearance.
Slowly add the egg and half & half, mix until just combined. The cake comes together very quickly, be careful not to over mix.
Spread the cake mixture out into the greased baking dish and set aside. Using the same bowl and paddle, mix the second amount of flour, sugar and butter together to make the streusel topping. When crumbly and evenly combined, top the cake batter with the streusel.
Bake at 350 for 20-30 minutes, or until a fork comes out clean when poked.