Simple Strawberry Shortcake

Simple Strawberry Shortcake

Simple Strawberry Shortcake

1 hour 50 minutes

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Details
  • Serving Size:   16
  • Weight Watchers:   11 Points
Cuisine
  • dessert
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Ingredients
  • 16 tbsp unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 lb strawberries, hulled and sliced
  • whipped cream
Instructions

Preheat oven to 350°F. Lightly grease a 9" x 5" loaf pan.In a large bowl, beat the butter until very light. Gradually beat in the sugar, then the eggs, one at a time.Scrape down the sides and bottom of the bowl between additions.Continue beating until the mixture is light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt.In another small bowl, whisk together the milk and extract.Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.

Pour the batter into the prepared pan, smoothing the top.

Bake the cake for 60-65 minutes, until it springs back when pressed lightly in on top, and a long toothpick inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool completely.If serving immediately, slice the cooled cake and top with whipped cream and sliced strawberries.If serving later, refrigerate the cake wrapped in plastic wrap until ready to slice.

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