My blogging has been a bit lagging lately only because I had to make an unexpected trip home to my mother’s house, my childhood home. Everyone and everything is fine, so it’s been a good visit, filled, so far, with lots of laughter and food. Time spent home is generally happy, as I get to see some of my most favorite people – my mom, grandma, and bestie who comes in from the city to lounge around in the country with us. Here are some photos of what being home has looked like so far.
My mom and grandmother are my two best sources for being inspired to make my own home a space that nourishes and makes comfortable anyone who comes through the door. For as long as I can remember, they have both always gone above and beyond to demonstrate love, care, and friendship through their domestic prowess. People who have come for a meal at my mom’s house, or who have stayed the night for a visit or en route to another destination, have always commented on the warmth they felt at her table, at the comfort felt at slipping into a bed made fresh with sheets and blankets hung to dry in the sun.
I’m a work in progress (still trying to learn their love of cleaning), but by example, they’ve taught me how to build my own sense of “home” with the intention of making it as welcoming to others as it is for me. Oh, how this dream will only be further realized when I, someday, have a guest room of my own and don’t, instead, need to make up the couch for visitors. Apartment or house, no guestroom or 3 guestrooms, though, there will always be my mother’s strawberry shortcake to welcome in friends both old and new.
This isn’t strawberry shortcake in the traditional sense of the dryer, flakier, individual biscuit-like cakes, but a moist, vanilla, 13×9-inch cake with strawberries and cream layered on top. I love conventional shortcake, but since this is what I grew up calling “shortcake,” this is where my heart is.
My mother has always made this cake with a mixture of fresh and frozen strawberries; the former for the texture and the latter for the moistness they give the cake. I’ve made it on my own with entirely fresh and just sliced the strawberries 2 hours before serving with a little sugar, which produced a natural syrup that did the same job as the frozen berries. Depending on what you have access to and when you want to make it, this cake can be an any time of year stunner.
Mom’s Strawberry Shortcake
Yields one 13×9-inch cake, ~12 servings
For the cake:
1-1/4 cups of flour
1-1/2 teaspoons of baking powder
1/2 teaspoon of salt
3 eggs, room temperature
1-1/2 cups of white sugar
3/4 cups of milk
3 Tablespoons of butter
2 teaspoons of vanilla extract
For the topping:
1lb. frozen, sliced strawberries, thawed
2lbs. fresh strawberries, sliced
2 cups of heavy whipping cream
1/4 cup of white sugar
Preheat your oven to 350°, grease and flour a 13x9x2-inch baking pan, and set aside. In a small mixing bowl, combine flour, baking powder, and salt. In a medium bowl, beat eggs for 4 minutes with an electric mixer. Gradually add sugar and beat on medium speed for an additional 4-5 minutes until light and airy. Add the flour mixture slowly and beat on low speed until combined.
In a small saucepan, heat and stir milk and butter together until the latter melts. Drizzle into batter along with the vanilla extract and whisk to combine. Pour batter into prepared pan and bake for 30-35 minutes or until a cake tester comes out clean. Cool cake completely.
In a chilled bowl, add heavy cream and sugar. Beat with an electric mixer until creamy and soft peaks form. With the end of a wooden spoon, poke holes in the surface of the cake and pour frozen strawberries and juice over the top of the cake. Add the juice slowly, so that you can account for how much you want to use. Add the fresh strawberries to the top and then cover with the freshly whipped cream. This will last in the refrigerator, covered, for 5-7 days.