Breakfast Strawberry Shortcake:
(sometimes lunch and dinner and snack and dessert too!)
I found this recipe quite a few years ago and adapted it to make a shortcake that could be eaten even at breakfast with fruits that were in season.
When the delightful smell of baking and vanilla wafts through the house early in the morning, even the sleepiest head (Christopher!) gets up to have a big bowl of this deliciousness!
This breakfast shortcake is bound to be a favorite of yours too!
2 cups flour
1/4 cup sugar, 2 TBS exra if you like it a little sweeter, we do!
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk OR 1 cup water + 4 TBS buttermilk culture
3 TBS vegetable oil
1 TBS good vanilla
fresh fruit, cut into edible chunks
Preheat oven to 425 degrees. Spray an 9 x 9 baking dish with cooking spray.
Combine all dry ingredients and stir to incorporate. Add buttermilk, oil and vanilla and mix until just blended together.
Pour (batter will be thick) into baking pan and bake for 30-35 minutes until center is done.
Cool in pan on wire rack. Cut into 9 squares.
Top with fruit and pour milk over everything!
Stand back and collect the praise!
I am joining Michael Lee for Foodie Friday! Please stop and visit Designs By Gollum for a foodies feast!Click HERE to join in the fun!
I am participating in Fabulous Nest Friday, at Housewife Bliss. So many inspiring posts!