Strawberry Shortcake

Strawberry Shortcake

Serves 8

6 cups fresh strawberries
1/4 cup sugar
2 cups plain flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
3 Tbsp butter, softened
1 cup whipping cream
2 Tbsp sugar

1. Stir together strawberries and 1/4 cup sugar. Set aside.
2. For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt.
3. Cut in the 1/2 cup butter till mixture resembles coarse crumbs.
4. Combine beaten egg and milk, add all at once to dry ingredients and stir just to moisten.
5. Spread dough in a greased 8″ round baking pan, building up edges slightly.
6. Bake in a 450F oven for 15-18 minutes.
7. Cool in pan for 10 minutes. Remove from pan.
8. Split cake into 2 layers. Lift off top carefully.
9. If desired, spread bottom layer with the softened butter.
10. Whip cream with 2 tablespoons sugar just to soft peaks.
11. Spoon berries and whipped cream between layers and over top.
12. Serve warm.

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