So, with my mama in town, we couldn't resist baking together and of course we decided on a Southern favorite - strawberry shortcake. This is my Grandkay's famous pound cake recipe, but y'all know me, I couldn't help lightening it up a bit. So mom and I decided to use real butter (mom's idea), but to substitute some of it with yogurt (my idea)... YUM! It was sooo good. I highly recommend making this recipe now while the strawberries are coming into season :) Oh and PS this is a super easy dessert to make this summer!
1 1/2 cup butter or smart balance sticks
1 3/4 cup sugar
1/2 cup plain greek yogurt
3 eggs
2 egg whites
1 1/2 cup all purpose flour1/2 cup white whole wheat flour
2 tsp pure vanilla extract
1 tsp almond extract (this is essential in my opinion!)
In a mixer with the paddle attachment, whip together softened butter and sugar.
Add yogurt.
Add eggs, one at a time.
Add flours. Add extracts.
Grease bunt pan with shortening and flour.
Pour batter into a shortening greased and floured bunt pan.
Bake at 325 for 45-55 minutes.
Once cooled flip over onto a cooling rack.
Later slice it and top with fresh whipped cream and strawberries (soaked in honey if possible).
Enjoy!
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