Strawberry Shortcake Recipe
- 3 pints fresh strawberries
- 1/2 cup white sugar
- 2 and 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/3 cup shortening
- 1 egg
- 2/3 cup milk
- Whipped cream
Wash strawberries and let dry on a dishtowel. When dry, hull and slice the berries (letting your berries dry completely before hulling and slicing prevents them from becoming too watery). Toss them in a bowl with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F. Grease and flour one 8” round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender or your fingers cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Slice and enjoy.
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