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It’s finally strawberry season - my favorite time of year! There’s not much that I love more than a super sweet strawberry freshly picked from a local farm. Last week, my husband and son, and I were able to visit my sister-in-law’s farm and pick strawberries from their patch. After washing, drying, and cutting all of my strawberries, I ended up with two and a half large mason jars of strawberries for my fridge!

A few months ago, I learned about storing berries in glass jars in the fridge to keep them fresh longer. What a game-changer! So much easier to pour out a few fresh berries on top of our pancakes or cereal in the morning or onto the high chair for our toddler during lunchtime. The key to keeping your berries fresh in glass jars is to wash them and let them dry completely (like, after a few hours) before you cut them (if it’s a berry that you want to cut) and placing them in the glass jar. I purchased a few sizes of plastic lids to add to my jars from Walmart for super cheap to make it even easier to use these jars for storage! Highly recommend!

This past week, I decided that I really wanted some legit shortcake to serve with these strawberries, so after dinner was finished, I whipped up this incredibly easy shortcake recipe so that we could enjoy more of our strawberries that were already prepped and ready in our fridge. This was seriously one of the lightest and fluffiest shortcakes that I have ever had!

Fluffy Strawberry Shortcake

Yield: 9 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

• 2/3 cup sugar
• 1/4 cup butter
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1-1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup whole milk
• 1-1/2 quarts fresh or frozen strawberries, sliced

Instructions

In a bowl, mix together sugar and butter until creamy. Add the egg and vanilla and mix well.

Combine the dry ingredients (salt, flour, baking powder) into a separate bowl. Add a portion of your dry ingredients to your creamed mixture and combine well. Add a splash of your milk and combine well. Alternate adding your dry mixture and milk to your batter until it is all mixed in.

Spread your mixture into a greased 8-inch square glass pan. Bake at 350 degrees for 30-35 minutes (until the top is lightly browned and a toothpick comes out clean). Cool before serving.

Serve with sliced strawberries! We love to serve this in bowls with a large helping of strawberries, a little bit of sugar on top and a splash of milk. Perfect for warm summer nights!

NOTE: To make a larger batch, you can double the ingredients and bake in a 9x13 pan. Check your cake after 25 minutes and bake longer if needed.

Do you love your shortcake light and fluffy or more like a biscuit? Let me know if you try this incredibly simple recipe for Fluffy Strawberry Shortcake and what you think about it! Leave a comment below or tag me on Instagram @simplemodestmom!