Strawberry Shortcake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This is a great strawberry shortcake. The homeade biscuit is my favorite and the strawberries really make it a wonderful dessert.


Ingredients You'll Need

3 pints fresh strawberries
1 cup white sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/2 cup butter
1 egg
2/3 cup milk
1 teaspoon vanilla
2 cups whipped heavy cream


Directions

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


Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 1/2 cup white sugar and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg, milk. and butter. Stir until just combined.


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.


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.


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