Homemade Strawberry Shortcake
By Rachel Ballard
I’ve been making my shortcake from scratch for a really long time. To me, it’s easier to whip this up. Takes like, um, 30 minutes. You only need one bowl and no mixer. It’s pretty much dump, mix and bake. For the pictures you see here, I baked a couple of round cakes in small ramekins. You can use a muffin tin if you would like, but the original recipe calls for an 8×8 pan and serves about 6 people–it’s just as easy to do it that way and cut squares.