Strawberry Shortcake



For the shortcake:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1 egg
For the streusel topping:
  • 1/2 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter
For the strawberries:
  • 2 packages of strawberries, cleaned and quartered
  • sugar, to taste


  1. Preheat oven to 350°F.
  2. Mix together flour, baking powder, salt, sugar, and shortening. Add milk and eggs and mix until combined. Pour mixture into a greased 8 x 8 pan.
  3. To make streusel topping, mix together flour, sugar, and butter until crumbly. Sprinkle on top of the cake batter.
  4. Bake cake for 30 minutes.
  5. While the cake bakes, prepare the strawberries and add sugar to taste.
  6. Serve cake with whipped cream or ice cream (or just with the strawberries).

Adapted from Tastes of Lizzy T.


Pumpkin Cake with Brown Sugar Cream Cheese Frosting

Servings: 16 bars  –  Total time: 2 hours


For the cake:

  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 can pumpkin puree

For the frosting:

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup light brown sugar
  • 1/2 cup powdered sugar


  1. Preheat oven to 350° F. Grease a 9-in x 13-in pan.
  2. In a large bowl, whisk the oil, sugar, and eggs until smooth. Stir in the flour, baking powder, baking soda, salt, vanilla, cinnamon, ginger, nutmeg, cloves, and allspice until smooth. Stir in the pumpkin puree until smooth.
  3. Pour the cake batter into the greased pan. Bake for about 45 minutes, or until a toothpick comes out clean.
  4. While the cake bakes, make the frosting. Beat the butter and cream cheese until combined. Add the brown sugar and mix completely. Mix in powdered sugar.
  5. Wait for the cake to cool completely before frosting. Store frosted cake in the refrigerator.

Adapted from Kitchen Trial and Error’s Pumpkin Sheet Cake with Brown Sugar Cream Cheese Frosting recipe.