Busy, busy... that's what we've been! Tonight I'm enjoying my quiet house after a few days of having people around. It feels good to relax and listen to myself think. The men and Serena are at a ball game, one I would have enjoyed watching, but I've been buried in strawberries the last few days so I opted to stay home and finish them in hopes that I can do something different tomorrow.
I've been experimenting with different shortcakes and everyone seems to enjoy this one the best of the ones we have sampled. It's good by itself with the streusel topping that I added but with strawberries on top it is scrumptious! And because of the sugar overload I don't usually sweeten the strawberries unless I add a very small amount of Stevia.
The original recipe used plain milk but I had some buttermilk that needed to be used which only makes it more moist and irresistible.
Preheat oven to 350°.
2/3 cup unsalted butter, softened
1¾ cups sugar
2¾ cups all purpose flour
2½ teaspoons baking powder
1½ teaspoons vanilla
1 teaspoon salt
1¼ cups buttermilk
½ cup white sugar
½ cup brown sugar
2 Tablespoons unsalted butter
In a mixer bowl combine the butter, eggs, and sugar. Beat till fluffy. Add the baking powder, salt, and vanilla; stir.
Add the flour and buttermilk alternately beginning and ending with flour. Do not over beat.
Mix streusel ingredients and sprinkle over the top.
Bake in two greased 8 or 9 inch square cake pans or a bar pan that is the same equivalent.
The recipe says to bake it for 45 minutes but I start at 30 minutes and then keep my eye on it till a toothpick test comes out clean.
Serve warm with crushed strawberries. In our case it doesn't matter if it's warm or cold they eat it anyway but I enjoy it still slightly warm from the oven. :)