Shortcake for Strawberries

If you want a cake type of shortcake for strawberry shortcake, this is a good one. Be sure you beat the butter and sugar for about 10 minutes, using a stand mixer if you have one. Beating it any less will not create the wonderful sponge this cake needs. It is good with just about anything, including nothing. Has a little sugar crunch to the top.

2/3 c butter, softened

1 1/4 c sugar

2/3 c milk

1 tsp vanilla, almond or lemon extract (I use vanilla)

2 c all purpose flour

1 tsp salt

1/2 tsp baking powder

3 large eggs

Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition.

Pour into a well greased and floured loaf pan. Bake at 300º for about 80 to 90 minutes or until a toothpick comes out clean. (I baked mine for 85 minutes, but every oven is different. The person I got this recipe from bakes it for 80 minutes.)

Cool for 5 minutes, and then move to cooling rack. Cool completely.