Strawberry season is here. Bring on the shortcake! This recipe is from an old Czech cookbook that I’ve cherished for years. The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.
My girls love the cake more than the strawberries…I’m partial to the entire package. I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.
However you like it, try it. It’s strawberry time!
2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
Cut into squares and top with fresh sliced strawberries and whipped cream.