Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3 pints fresh strawberries 3 pints fresh strawberries; ½ cup white sugar ½ cup white sugar; 2 ¼ cups all-purpose flour 2 ¼ cups all-purpose flour; 4 teaspoons baking powder 4 teaspoons baking powder; 2 tablespoons white sugar 2 tablespoons white sugar; ¼ teaspoon salt ¼ teaspoon salt; ⅓ cup shortening ⅓ cup shortening; 1 egg 1 egg; ⅔ cup milk ⅔ cup milk; 2 cups whipped heavy cream 2 cups whipped heavy cream

Prep: 30 minsCook: 20 mins

Prep

30 mins

Cook

20 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

33 pints fresh strawberries
½ cup white sugar½ cup white sugar
22 ¼ cups all-purpose flour
44 teaspoons baking powder
22 tablespoons white sugar
¼ teaspoon salt¼ teaspoon salt
⅓ cup shortening⅓ cup shortening
11 egg
⅔ cup milk⅔ cup milk
22 cups whipped heavy cream

Instructions

1
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3
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.
4
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.
5
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.
6
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