We celebrated Father’s Day today with a family picnic at my mom and dad’s. My mom requested I bake a shortcake to pair with my grandpa’s amazingly delicious homegrown strawberries. I can honesty say this was always a favorite growing up! My sister and I would swim all day long in our grandparents’ pool. We would really work up and an appetite and after swimming my grandpa would fix us a bowl of strawberries and vanilla ice cream on shortcake. Yes that is what summer tastes like to me. Today I thought I’d share the memory with you.
I like this dessert because I was able to decrease the sugar by 66% and add cinnamon to naturally sweeten the dish. Plus I add some whole wheat pastry flour without anyone noticing. I substituted the butter for a heart healthy alternative as well. I challenge you to do the same when you are following old passed down family favorites.
Yields: 18 servings
1 1/3 cup sugar
1/2 cup whole wheat pastry flour
1 1/2 cup ap flour
4 large eggs
2 tsp pure vanilla
1 cup buttermilk
2 TB canola oil
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground vienmesse cinnamon
Predirections preheat oven to 350 degrees. Line 9 by 13 pan with parchment paper and spray with cooking spray to prevent sticking.
1. In a stand mixer beat eggs for 3 minutes on medium speed. Gradually add in sugar, vanilla, and oil to incorporate. Set aside.
2. In a seperate bowl mix together flours, cinnamon, salt, baking powder. Whisk together well to incorporate throughly. Set aside.
3. On low speed, gradually add one third of the flour mix to the liquid batter and mix until incorporated then add1/3 of buttermilk and mix. repeat until no ingredients remain. Mix well enough no dry residue remains.
4. Pour batter into the 9 by 13 baking pan. Make sure to pound the pan on the counter 1-2 times to release the air bubbles. I used a dark pan and baked it for 25 minutes at 350. When the timer went off my cake was done. A toothpick came out of the center clean.
5. I made this cake a day before the party and it turned out very well. I let it cool completely then wrapped it with saran wrap. Prior to plating the cake, we cut the cake in half and stuffed it with homemade whip cream, strawberries, and our favorite local ice cream store’s vanilla.