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Strawberry shortcake

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Ingredients/Components

sugar - 2 Tbsp
butter or margarine - 1/2 c
salt - 1/2 tsp
flour - 2 c
baking powder - 1 Tbsp
whipping cream - 1 c
light cream - 2/3 c
beaten egg - 1 item
Filling: butter or margarine, softened
sweetened, halved strawberries - 3 4

How to make strawberry shortcake:

Filling: butter or margarine, softened1 c. whipping cream3 to 4 c. sweetened, halved strawberries In mixing bowl, stir together the flour, sugar, baking powder and salt. But in the butter until mixture resembles coarse crumbs. Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten. Spread dough in greased 8 x 1 1/2-inch round baking pan or greased 8 x 8 x 2-inch baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes or until done. Remove from pan and cool slightly, about 5 minutes. Using a sharp knife, gently split shortcake horizontally into 2 layers. Lift off top carefully. Place bottom layer on serving plate. Spread a little softened butter over bottom layer.

In chilled bowl, whip cream to soft peaks (tips curl over). Spoon half of the strawberries and the whipped cream over the bottom of cake layer. Top with second layer. Spoon remaining strawberries and whipped cream over the top. Serve while cake is still warm. Makes 6 to 8 servings.

Recipe categories: Desserts, Strawberry, Berries.

Rating:

3.3

Average rating: 3.3, total votes: 4

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