My grandma is one of the strongest women I know.
Almost one year ago, she suffered a stroke, and she has been in and out of the hospital and nursing home rehab since.
In addition to recovering from the stroke and undergoing a major artery clearing surgery, she was also diagnosed with osteoporosis and had several fractures in her spine. The only option to relieve the pain was another surgery to reduce the pressure on her lower spine. She pulled through that like a champ.
Something I will never take for granted is being able to go over to my grandparents house to visit them. Growing up, I spent a lot of time at their house and have some wonderful memories baking with my grandma, doing crafts at Christmas time, and painting ceramic figures in her basement. The smell of her cooking billowing out of the door the moment it was opened will always be ingrained in my brain. Wonderful smells bring back such good memories.
My grandma isn’t doing as much cooking as she used to, so a few days ago I bought some filet mignon steaks, made light and refreshing tomato and mozzarella salad with basil from our garden, and baked a blueberry and strawberry shortcake (with help from my sous chef Phoebe). Phoebe is really into helping me bake, which I am super happy about! Mostly it’s because she gets to eat the dough and batter from the bowl. (don’t judge)
We grilled in 95 degree heat and enjoyed a perfect summer meal in the comfort of their air conditioned home (I hate the heat). Phoebe watered my grandpa’s garden and put a huge smile on their faces when she accidentally sprayed them. She ended up running around in her diaper and loved every minute of it.
My grandpa loves fresh whipped cream and berries, so I made the cake to make him happy. Everyone loved it, and I hope you enjoy it too. It’s simple, light, and refreshing. Perfect for those extremely hot and humid summer days.
- 2 1/4 cups flour
- 4 tsp baking powder
- 3 T. white sugar
- 1/4 tsp. salt
- 1/3 cup shortening
- 1 egg
- 2/3 c. milk
- 1 tsp vanilla extract
- 1 pint heavy whipped cream
- 1/2 cup plain Greek yogurt
- 1/2 cup powdered sugar
- splash of vanilla extract
- Preheat oven to 425 degrees. Grease and flour one 8 inch cake pan.
- In a medium bowl combine the flour, baking powder, 3 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg, milk, and vanilla. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F for 20 minutes or until golden brown. Let cool partially in pan on wire rack. Once cooled, remove from the cake pan and slice in half, making two layers.
- In a chilled mixing bowl, beat the heavy cream until soft peaks begin to form. Add the greek yogurt, and beat until almost stiffened. Add the powdered sugar and vanilla and beat until well combined and stiffed.
- Spread half the whipped cream onto the bottom layer of the cake. Place berries on top of the whipped cream, using about 1 1/2 to 2 cups. Place the top layer on top of the bottom layer and spread the remaining whipped cream on top. Garnish the top of the cake with the rest of the berries. Chill in refrigerator until ready to serve.