Strawberry Shortcake (Cottage Pudding)

Strawberry Shortcake (Cottage Pudding)

The recipe is a well worn one in my mom's recipe files. The word "Shortcake" is scrawled across the top with "Cottage Pudding" in parenthesis beside it. I did a little research and learned that cottage pudding is "a traditional American cake consisting of a plain, dense cake served with a sweet glaze or custard." (Thanks Wikipedia!) I'm still not exactly sure how our family got ahold of the recipe or how they discovered it was the perfect match for strawberries and milk. All I know is, it will forever be our very favorite strawberry shortcake.

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: 12

Calories: 527kcal

Ingredients

For the shortcake:

2/3 cup shortening
2 cups sugar
4 eggs
3 1/4 cups flour
1 teaspoon salt
1 Tablespoon plus 2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla

For the strawberries

4 quarts fresh strawberries (smashed)
1/2 cup sugar
1/2 - 1 cup milk per serving

Instructions

Preheat the oven to 375 degrees. Heavily grease and flour a bundt pan. In a medium sized bowl, whisk together flour, salt, and baking powder. Set aside.
In the bowl of an electric mixer, cream together shortening and sugar until smooth and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and beat until combined.
With the mixture on low speed, add about a third of the flour mixture to the egg mixture followed by half the milk. Mix on low speed until combined. Add another third of the flour and the remainder of the milk and mix until combined. Add the final third of the flour and beat on medium speed until smooth and thoroughly combined, about 1 minute. Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
For the strawberries, combine smashed strawberries and 1/2 cup sugar in a large bowl and stir together. Store in the fridge for up to 3 days or in the freezer for up to a year.
To serve, place slice of warmed shortcake in a bowl. Add several large spoonfuls of strawberries followed by the desired amount of cold milk. (Ice cream or almond milk can also work--just make sure it's nice and COLD!) Slurp and enjoy!

Notes

I’ve baked this in both a rectangular pan and a bundt pan, but it definitely bakes much more evenly in the bundt pan. Just make sure to grease it REALLY well.
This cake is best served warm. Even if you can’t serve it fresh out of the oven, give it a zap in the microwave. The warm cake is the perfect compliment to the…
ICE COLD MILK. You can’t beat it. And while you’re at it, why not just go crazy and try full fat milk. Talk about a treat!

Course Dessert

Cuisine American

Keyword cottage pudding, strawberry shortcake

Nutrition

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