Strawberry Shortcake

An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Yield

9 servings

Ingredients

3 pints fresh strawberries
1/2 cup granulated (white) sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated (white) sugar
1/4 teaspoon salt
1/3 cup shortening
1 large egg
2/3 cup milk
2 cups whipped heavy cream

Directions

Preheat oven to 425°F (218°C). Grease an 8-inch round cake pan with Pan Release or cooking spray.

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

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 for 15 to 20 minutes or until golden brown. Let cool partially in pan on cooling 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.