Staff Favorites: Chandra’s Strawberry Shortcake Recipe!

Staff Favorites: Chandra’s Strawberry Shortcake Recipe!

For many, strawberry season is one of the biggest perks of being a Lancastrian. Every year, folks line up at every market, orchard, and roadside stand to grab the juiciest, reddest strawberries before the season is over. One of the best ways to enjoy fresh, local strawberries is in a bowl of biscuit-y shortcake, topped with your favorite milk or ice cream! To celebrate this special time of year, we’ve decided to share one of our staff members’ favorite strawberry shortcake recipes, perfect for anyone looking to relish in the peak of strawberry season! Visit our list of preserved farm stands to discover where you can find these ingredients and support the farmers who keep Lancaster flavorful, and visit local orchards for an authentic pick-your-own experience.

Strawberry Shortcake

Ingredients

  • 3 cups diced strawberries
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp sugar (keep separated)
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cap vanilla

Instructions

  1. Preheat the oven to 375 degrees F. Lightly grease a small round cake pan.
  2. Beat the egg in a medium mixing bowl with a fork. Then, gently stir in the milk, oil, flour, sugar, baking powder, salt, and cap of vanilla.
  3. Mix until all ingredients are incorporated. The batter should be lumpy; do not over-stir!
  4. Evenly distribute the mixture into your cake pan. Bake in the oven for about 25 minutes, or until a fork comes out clean when pierced through the center of the cake.
  5. Top with 1 tsp of sugar, diced strawberries, and milk. Enjoy!