One of the other teachers mentioned how this cake would make a great addition to any BBQ, so instantly everyone wanted the recipe. These people are more than just my co-workers though. After working in the same school system for nearly 20 years, they are more like family. Because of that, I didn’t hesitate to share my Grandma’s famous dessert dish. I had several emails that year over the summer break of how much they all used it and adored it.
Check out what they are saying about this recipe over at All Recipes:
“Best strawberry shortcake ever! Huge hit! Thank you. This is my go to from now on.”
I’m so happy that I have a recipe like this I can rely on when I need to make a cake.
Ingredients
2 cups Gold Medal all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon Morton salt
1/3 cup vegetable shortening
1 cup Domino white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup milk
Instructions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Quick Tip: Butter can be used in place of the vegetable shortening.
Thanks again to All Recipes for this delicious recipe.
