Strawberry Shortcake

Shortcake with strawberries and whipped cream

Strawberry shortcake minus the strawberries

As evidenced in the pictures above, some of us like our shortcake with strawberries, and some just like cake. A bonus with this shortcake is that it is nondairy for the little guy. The recipe I started with came from joyofkosher.com. I reduced the sugar and changed the method a bit. Also, this shortcake is similar to a spongecake, different from many shortcake recipes that are more biscuit like. Enjoy!

Strawberry Shortcake
2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons vanilla
4 eggs

• Preheat the oven to 325*.
• Line a half sheet pan with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt.
• Add orange juice, oil, vanilla, and eggs and stir until smooth.
• Spread the batter in an even layer on the sheet pan.
• Lift the pan and tap it down on the table 4-5 times to even out the batter and get the bubbles out.
• Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
• Serve with sliced strawberries and whipped cream.

Notes: If you like a bit of juice with your berries, slice them, sprinkle with sugar, and let them sit for an hour or more.