Ingredients
Units
Scale
- 3 pints of fresh strawberries
- 1/2 cup of sugar if needed
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/3 cup shortening – Lard was the original shortening used – I use Crisco™
- 1 egg – beaten
- 2/3 cup cold milk
- 2 cups whipped heavy cream – don’t cut corners – make your own
Instructions
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F
- Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 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 and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F for 15 to 20 minutes or until nicely golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the berries on one layer of the cake and top with the other layer of cake. Top with remaining berries and cover with the whipped cream.
Keywords: shortcake, cake, desserts