Strawberry Shortcake (Cottage Pudding)

1. Preheat the oven to 375 F. Heavily grease and flour a bundt pan. In a medium sized bowl, whisk together flour, salt and baking powder. Set aside.

2. In the bowl of an electric mixer, cream together shortening and sugar until smooth and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and beat until combined.

3. With the mixer on low speed, add about a third of the flour mixture to the egg mixture followed by half the milk. Mix on low speed until combined. Add another third of the flour and the remainder of the milk and mix until combined. Add the final third of the flour and beat on medium speed until smooth and thoroughly combined, about 1 minute. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

4. For the strawberries, combine smashed strawberries and 1/2 cup sugar in a large bowl and stir together. Store in the fridge for up to 3 days or in the freezer for up to a year.

5. To serve, place a slice of warm shortcake in a bowl. Add several large spoonfuls of strawberries followed by the desired amount of cold milk. (Ice cream or almond milk can also work—just make sure it’s nice and COLD!) Slurp and enjoy!