Strawberry Shortcake

 

 This dessert is not only stunning to look at but better to eat!

 

Ingredients:

3 pints of fresh strawberries

½ cup white sugar

2 ¼ cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

¼ teaspoon salt

⅓ cup shortening

1 egg

⅔ cup milk

2 cups whipped heavy cream

 

Toss the strawberries with half a cup of white sugar. Place aside.

Heat the oven to 425°F (220 degrees C). Grease and flour a circular 8-inch cake pan.

Combine the flour, baking powder, 2 tablespoons of white sugar, and salt in a medium mixing basin. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the mixture and add the beaten egg and milk. Stir just until mixed.

Pour the batter into the prepared baking dish. Bake for 15 to 20 minutes, or until golden brown, at 425°F (220°C). Allow cooling slightly in the pan on a wire rack. Cut the partly cooled cake in half to make two layers. Place half of the strawberries on one layer, then the other. Top with the remaining strawberries and whipped cream.