So yesterday was the official first day of Spring and I am super excited about that. True, the weather still hasn’t been very spring-like on most days, but it still means changes are coming right? I hope so anyway.
There were strawberries galore at the market yesterday. Big, juicy, plump ones…so we just had to grab some of those yummies and I just had to make a milkshake out them. Not just any milkshake though. A Strawberry Milkshake with hidden layers of shortcake crumble and strawberry goodness.
I love Strawberry Shortcake, as do my kids. Now, growing up my family would make strawberry shortcake using those little round pound cakes you can buy pre-packaged and layer them with sweet strawberries and whipped cream. We ate those up and asked for more.
Did you know that shortcake is actually really easy to make? Well, it is. The ingredient list is short and if you’re making a small 8-inch round cake, it bakes in 15-20 minutes. These are staple ingredients too, so I would not be surprised if you already had these items in your pantry.
Now, strawberries, on the other hand, usually have to be purchased and used promptly. I didn’t have these on hand, but I didn’t have to go far to find them.
Ingredients (Yields 4 Milkshakes):
- 1/3 cup shortening
- 1 egg
- 2/3 cup milk
- 2 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 5 tablespoons sugar
- 2 cups vanilla ice cream
- 2 tablespoons sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 lb fresh strawberries
Now, I like to multitask and order things in such a way that is most efficient so my instructions are ordered accordingly.
- Rinse to clean strawberries and cut them into slices. Add them to a small bowl with 2 tablespoons of sugar and 1 tsp vanilla extract. Stir to coat strawberries in sugar and vanilla and set aside to allow the berries to soak up that sweet goodness.
- In the meantime, preheat oven to 375 degrees F and grease an 8-inch round cake pan. In a medium bowl, add flour, baking soda, baking powder and 5 tablespoons of sugar and stir to blend. Next cut in pieces of shortening and using fork or your fingers, mix in by pressing dry mixture into the chunks of shortening until whole mixture is clumpy throughout. Beat egg with 2/3 cup of milk in a small bowl. Form a well in the center of dry mixture and add the scrambled egg and milk. Stir into dry ingredients to blend. Press dough into the pan and bake for 15-20 minutes. This shortbread will be biscuit-like, which is what we want to crumble into the milkshake. Allow to cool for at least 15 minutes. After cake has cooled, break it apart with a spoon or fork into crumbly pieces.
- In a blender, add milkshake ingredients: strawberries, 1/2 cup milk, 2 cups ice cream and blend until strawberries are mixed into ice cream and are no longer in chunks.
- In a glass, add a layer of shortcake crumble in bottom. Top that layer with some strawberry slices if you have any left and pour milkshake directly over those two layers (leave space for another layer of shortcake crumble on top of milkshake). Add more shortcake crumble to top of milkshake, as well as strawberry slices if you have anymore. Serve immediately with a straw and a spoon.
This Strawberry Shortcake Crumble-Shake was excellent. It wasn’t too sweet, and the strawberry milkshake flavor paired deliciously with the crumbled bits of fresh shortcake.
We completely enjoyed spooning up layers of shortcake to get to the strawberry milkshake layer which we slurped up with a straw that finally brought us to the final layer, at the bottom of the glass, that we finished off with a spoon. Let’s just say it was fun to eat and drink!
Have a great weekend and thanks for stopping by! If you get a little spring-frenzy energy going on, give these Crumble-Shakes a try!