Mother’s Strawberry Shortcake
Why I Love This Recipe
Many thanks to Paulette Kaleikau, who baked and photographed on the 4th of July weekend. Paulette’s comments: “Your mother’s shortbread with a little 4th of July zing. Reminded me of Chinese sponge cake. Thumbs up from both Craig & I.”
Kosher (dairy)
Ingredients You'll Need
2 eggs
1 C sugar
1 C flour
1/8 tsp salt
1 tsp baking powder
1 T butter
1/2 C hot milk
Strawberries
Directions
Beat eggs until light and thick.
Slowly add sugar and beat 2-½ minutes with mixer, or 5 minutes by hand.
Fold sifted dry ingredients into egg and sugar mixture all at once.
Melt butter in hot milk and add all at once.
The folding in of the dry ingredients and milk should take only one minute.
Pour batter into wax paper-lined 7" round cake pan
Bake in moderate oven (360 degrees) for 30 minutes.
Cool and split.
Fill and top with sweetened strawberries.
