Strawberry season is upon us and always seems to fly by too fast.
This cake is super moist and the perfect sweetness to go with your fruit preference whether it you make it a strawberry dessert or with peaches. I lost this recipe a few times, which was very disappointing, and could never find one that even comes close. Plus it’s simple.
Mix all ingredients together in a large bowl:
(I double this recipe to get enough for a 9 x 13 pan)
1 ¼ (2 ½ ) Cup Flour
¾ (1 ½ ) Cup Sugar
2 (4 ) tsp Baking Powder
½ (1) tsp salt
1/3 (2/3) Cup Shortening
½ (1) Cup Milk
(2) tsp Vanilla
Mix with a mixer and pour into pan sprayed with Pam.
Bake at 350 for approx. 35 minutes
I usually start checking at 30 minutes. If the center looks cooked, use a toothpick to check. The cake is perfect if a few crumbs are on the toothpick.
Bake for 1-2 minutes longer if the toothpick comes out wet. Keep checking until it shows only crumbs. Be careful not to overbake.
The cake is best if you eat it warm with your favorite fruit on top. The real Amish way to eat it is hot out of the pan with fruit, milk and a scoop of whipped cream. The milk makes it like a cookie dunked in milk. Delicious!
Did you ever consider growing your own fruit? Our blueberries are on their way to soon be ripe and ready to pick.
We also slice our fruit, strawberries, peaches or blueberries and sprinkle sugar with a little water and put in the fridge. It helps to make a syrup along with the fruit.