This evening I got a little feisty and decided to make a little dessert. Please be sure to read this full recipe before starting it. As this recipe calls for some utensils not everyone has. Enjoy!

Recipe:

Uses 8×8 or 9×9 baking pan

1 cup Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

1 lrg or 2 sml Bananas Mashed

1 Tblspn Water

1/4 Butter or margarine

1/2 tsp Vanilla

Topping –

1 qt Strawberries

1/4 Cup Powdered Sugar

1/3 cup Butter/Margarine

2 Cups Powdered Sugar

Preheat oven to 350 (if using a dark metal pan or glass pan reduce heat to 325)

Hull and slice strawberries and set aside in a bowl with 1/4 Powdered Sugar. Stirring occasionally.

In small bowl mix flour, baking powder and salt. Add sugar and butter and mash together with a fork or pastry blender until well blended and small crumbs form. Add egg, vanilla, banana and water. Mix together until well combined. Grease and lightly flour 8×8 or 9×9 baking dish. Spread batter evenly into dish. Cook for 30 minutes (for those who reduced heat, it may take longer). Confirm it’s done by a toothpick inserted into the center of the cake. The toothpick should come out clean.

Glaze-

Take strawberries and sugar mixture and blend well in blender/mixer/food processor. Food processor and blenders get best results. Pour into a sauce pan and add 2 cups powdered sugar and butter. Cook at medium-high heat until butter is melted and soft boil begins. Reduce heat to medium-low and allow to simmer for 5 minutes, stirring consistently. Remove from heat. Allow to cool 5 to 10 minutes, stirring occasionally. Pour glaze over served shortcake slices.