I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.
My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.
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This recipe is so easy that even my husband can do it.
(His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)
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When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants. Today nearly 35 years later, the Canadian Red rhubarb is still growing. My husband and I moved it out of the horse pasture and planted it up by the barn, and it is thriving. Canadian Red works well in this cake and makes it more colorful.
- 1 1/2 cups brown sugar
- 1/2 cup shortening
- 1 egg
- 1 cup buttermilk (or 1 cup sweet milk to which you have added 1 tablespoon of vinegar or lemon juice)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups of flour
- 1 1/2 cups raw rhubarb cut up into fine pieces
Topping
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 2 tablespoons flour
Measure the sugar and shortening into a mixing bowl. Cream together. Beat in the egg. Add the buttermilk/sour milk, baking soda, salt and flour. Beat until smooth. Stir in the rhubarb.
Spoon batter into a greased 9 x 13 pan.
Measure the brown sugar, cinnamon, chopped nuts and flour into a small mixing bowl. Stir until thoroughly combined. Sprinkle on top of cake batter.
Bake at 350 degrees Fahrenheit for 45 minutes.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble cake was one of my mother’s specialties. I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
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My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.
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