Strawberry Shortcake Made Easy in Your Pressure Cooker
Experience the delight of a pressure-cooked strawberry shortcake, quickly and effortlessly bringing fluffy, moist cake and fresh flavors together in a unique dessert.
Equipment
- 1 9x13 inch pan greased
Ingredients
Main ingredients
- ½ cup shortening gives your cake that soft, buttery crumb
- 1 ⅓ cup granulated sugar sweeten the deal
- 2 large eggs bind everything together
- 2 ½ teaspoon vanilla extract brings out cozy flavors
- ½ teaspoon salt wakes up all the other ingredients
- 3 cup all-purpose flour the base that holds your cake together
- 4 teaspoon baking powder makes your cake rise
- 1 cup milk balances the batter
- 16 ounces whipped cream topping clouds waiting to sit atop
- ¼ cup granulated sugar sweetening the whipped cream
- 3 quarts fresh or frozen strawberries sliced, juicy and bright
Instructions
Instructions
- Preheat your oven to 350°F. That oven is doing a little extra work here, but y’all it works real good for cake baking.
- Cream together the shortening and 1⅓ cup sugar until it’s light and fluffy.
- Add your eggs one at a time. Beat well after each.
- Stir in the vanilla extract and salt. Smell that vanilla? It’s like a warm kitchen hug already.
- Sift together your flour and baking powder in a separate bowl.
- Gradually add the dry ingredients to the creamed mix, alternating with milk. Start and end with flour for that perfect balance.
- Pour everything into a greased 9x13 inch pan. Pop it in the oven for 30 minutes.
- Let it cool completely so it holds together like a dream.
- While it cools, whip the cream with ¼ cup sugar until soft peaks show up.
- Finally, serve those cake squares with a big scoop of whipped cream and fresh strawberries on top.
Notes
Swap shortening for butter if you want a richer taste, it kinda changes the texture up a little. Use frozen strawberries straight from the freezer to skip washing and slicing.