Strawberry Shortcake Recipe!



Gang, what up?! In honor of #NationalStrawberryMonth, it wasn’t only right that I pulled up to the blog and gave y’all the recipe to my fire ass, easy ass, strawberry shortcake. Let’s get straight to it!


Ingredients: (cake)

2 cups self-rising flour (or 2 cups all purpose flour w/ 1tsp of BOTH baking soda and baking powder)

1 15oz pack of strawberry flavored JELL-O

1 1/2 cups sugar

1 1/2 sticks of room temperature butter

1 cup buttermilk

3 big ass eggs at room temperature

1 cap full vanilla

Juice of 1/2 a lemon

pinch of salt


Ingredients: (whipped cream)

1 pint whipped whipped cream

1 cap full vanilla

4 TBS sugar


Instructions: (whipped cream)

1.) Pour all ingredients in a bowl

2.) Beat with an electric mixer for about 5-7 minutes or until the whipped cream turns into stiff peaks

3.) Place in the freezer until cake is done and it’s tome to assemble


Instructions: (cake)

FIRST THINGS FIRST!

***Rinse, and slice your strawberries (no set amount), place them in a bowl and sprinkle 2 TBS sugar over them and set aside***

1.) Preheat oven to 350

2.) Grease two 9-inch pans or 3 7-inch pans

3.) Mix flour, jello pack and baking soda + baking powder IF you aren’t using the self-rising flour. If you are using the self-rising flour omit baking soda and powder AND the pinch of salt

4.) Cream together sugar and butter until light and fluffy

5.) Add eggs 1 at a time

6.) Add vanilla + lemon juice

7.) Add buttermilk to the flour mixture, then add the sugar mixture and beat with an electric mixer on low until or whisk together until everything is combined

8.) Divide the batter between whichever pans you chose to use

9.) Bake for 30 mins, or until a fork come see our clean

10.) Let cakes cool for 10-15 mins

11.) Assemble cake in the following order: 1st cake layer, slab of whipped cream, sliced strawberries and repeat!

12.) Serve and eat that muthafucka!

**NOTE THIS CAKE IS TO BE REFRIGERATED WHEN NOT BEING CONSUMED!**


As always, use this recipe as a guide and make it your own. Make this cake for Sunday dinner dessert or in the summer when it heats up. It’s light and fluffy, flavorful and just overall bomb af. #TrustTheChef Until next time,

With Love & Food

-Chef Morghan

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