Cottage Pudding Cake for Strawberry Shortcake

Follow our step-by-step guide on how to make Cottage Pudding Cake for Strawberry Shortcake.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). While that warms up, grab a 9-inch square cake pan and give it a good greasing to ensure your cake slides out easily later on. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined, then set this mixture aside for a moment. Now, in a large bowl, beat the vegetable shortening and sugar together using an electric mixer until the mixture is light and fluffy—this is where the magic begins! Next, add in the egg and vanilla extract, mixing until everything is smooth and creamy. It's time to bring in the flour mixture and milk; pour them in alternately, starting with the flour, and mix just until everything is incorporated. You want to keep that batter light and airy, so don’t overdo it! Once your batter is ready, pour it into the prepared cake pan and spread it out evenly. Pop it into the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cake is not just a treat on its own; it’s the perfect base for a delightful strawberry shortcake!