Baked-in strawberry shortcake with crumb topping
Strawberry picking was an early summer ritual when I was growing up. We’d pile in the car and off to Jemseg we’d go, legs sticking to the hot vinyl car seats.
Under the hot sun and pestered by horse flies we’d all pull our weight picking quart after quart of strawberries. It was a bit like a two-for-one deal with us younger kids since I’m sure we’d alternate belly, basket, belly, basket, as we picked. Mom said we’d be berry juice head to toe by the time we were finished.
Apparently, as a toddler I was told I's have to leave the field because I was eating too many berries.
My sister-in-law’s mom, Carlene, brought this recipe to one of our family gatherings and it was a big hit. It’s delicious, easy, and can be made with any kind of berry or summer fruit.
Carlene’s baked-in strawberry shortcake
For the cake:
- 1 cup flour (I use stone ground whole white four)
- ½ cup sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 egg
- 2 Tbsp. melted butter
- ½ cup milk
- 2 ½ cups chopped strawberries
- ½ cup flour
- ¼ cup sugar
- ¼ cup soft butter
- Grease a 9” square pan.
- In a medium bowl beat together the first seven ingredients until smooth. Spread in prepared pan. Sprinkle over the chopped strawberries.
- In a small bowl, combine the crumb ingredients (flour, sugar and butter). Sprinkle on top of the strawberries.
- Bake at 350 F for 35-40 minutes.
Serve warm or at room temperature with whipped cream or ice cream.
|Sprinkle the berries on top of the cake batter.|
|Sprinkle the crumb topping over the berries, and bake.|