Our love filled life: Strawberry Shortcake

I was reading an article today called "How to burn off your favourite summer indulgences" - and that got me thinking about one of my favorites. So why not share it with you!? Here it is. Strawberry Shortcake!!!! Actually, happiness on a plate is what I like to call it. The sweet juicy strawberries are piled onto this fluffy white cake, and snuggled right beside it is a nice generous scoop of vanilla bean ice cream. Honestly, what could be better? It's so refreshing and delicious - and as embarrasing as it is to admit, often times we end up going back for seconds. I like to drag my other half into my sentences because it sounds much better then just mentioning myself as the dessert addict. So where was I...Oh yes, Shortcake...

Decadence : A luxurious self-indulgence.

Yup, that pretty much says it all.

It's something we look forward to every summer when we pick our big basket full of fresh local strawberries. Of course strawberry season is pretty much over now, but we usually end up freezing a bunch on them to enjoy throughout the winter months too. This cake couldn't be more simple to make and it comes out perfect every single time. You could most certainly top it with whatever fruit you'd like and it would be fantastic either way. I don't think I need to sell you on this recipe - you know you want some... :)

If you'd like to try it out here's everything you'll need to get started :

Aunt Bert's White Cake

2 cups white sugar

2 cups sifted all-purpose flour

3 egg yolks

1 egg

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup shortening

1 cup boiling water

Original recipe makes 1 - 9 x 13 inch cake

1. Mix together the buttermilk with the baking soda. Set aside.

2. Cream shortening, sugar, eggs and vanilla. Beat well.

3. Add buttermilk and baking soda mixture. Sift dry ingredients, and add to creamed mixture.

4. Add boiling water, and mix well.

5. Pour into a greased and floured 9 x 13 inch pan. ( I use parchment paper for mine to ensure that nothings sticks.) Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.