I don’t bake often, but when I do, I forget how much I really enjoy it. With cooking, I have become more and more intuitive with it and can “wing it” when necessary with little risk. With baking, I follow the directions to a tee and still have that reaction of “wow, that actually turned out well” when I am successful. A different experience.
For Easter dinner, J.’s mom brought us some delicious fresh picked strawberries. So the choice for dessert was simple – strawberry shortcake – made with freshly baked pound cake.
- 2 sticks unsalted butter, plus more for pan
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour, plus more for pan
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup whole milk
- 1 tsp vanilla extract
Preheat oven to 350 F.
Let the butter come to room temperature. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add 1 egg at a time to the bowl, mixing together after each one.
Stir flour, salt, and baking powder together in a bowl. Add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla.
Grease and lightly flour tube pan or bundt pan. This is an important step to make sure the outside does not get too brown and of course to help it not stick. Pour in the batter bake for 1 to 1.5 hours.
For Easter, I served mine with fresh strawberries and whipped cream. Fresh fruit of any kind pairs well with this rich cake. Or sweeten it up even more with fudge, butterscotch, or ice cream. Yum!
Until next time!