Saturday, August 14, 2010

5 Minute Oklahoma Strawberry Shortcake

I got this recipe from my mom in East Texas. She raved on and on about this recipe that her coworker, Laura, brought to share with them for a birthday lunch. Laura got this recipe from her Floyd side of the family in Oklahoma. My mom is a great cook and she raved on and on about this so I had to try it. We loved it and I know you will too!

5 Minute Oklahoma Strawberry Shortcake


2 lbs of strawberries, washed, sliced and covered with sugar and I mean covered(in my East Texas accent) as the strawberries need to make a lot of juice. Mash to help make juice and let them sit in the refrigerator long enough to make lots of juice. The cake isn't just terribly sweet so all of the sweetness from this dessert is coming from the strawberries.


Break 2 eggs in a 2 cup measuring cup and add milk to make 1 1/4 cup.

Mix in a bowl:

3/4 cup sugar
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Add eggs and milk and mix. Spray a 9x13 pan that has been generously sprayed with Pam. Bake at 350 degrees until done. In my oven, this took about 20 minutes. Flip out on to cooling rack to cook completely. Slice cake in half, lengthwise and place the bottom layer into a glass 9x13 or some type of deep dish. Cover the cake with half the strawberry mixture and juice - soaking this layer. Top with the other half of cake and then the rest of the strawberries and juice, soaking this layer. Refrigerate. When ready to serve, top with Reddi-wip!

The secret to this cake is to soak up all of the juice! Enjoy!

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