Old-Fashioned Strawberry Shortcake
Old-fashioned or not, some things never go out of style—like the quintessential summertime dessert, strawberry shortcake.
2 pints strawberries
Sugar to taste (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 tablespoons butter, softened
1 cup whipping cream
3 tablespoons granulated sugar
- Wash, hull, drain and crush or slice strawberries, sweeten to taste with sugar, if desired. Set aside.
- Sift together flour, baking powder, and salt. Cut in 1/2 cup butter until well blended. Add milk to make a soft dough. Beat rapidly for 1 minute, or until the dough leaves the sides of the bowl. Turn the dough onto a floured board and knead gently for 30 seconds. Divide in half and, with floured hands, spread each half over the bottom of an 8-inch cake pan. Prick the surface with a fork.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until golden.
- When done and still hot, spread 1 layer with 2 tablespoons butter. Place the layer on a serving plate, buttered side up, and spread with half the strawberries. Top with the second layer and the remaining strawberries.
- In a bowl, with an electric mixer at high speed, whip cream and sugar to stiff peaks. Serve cake warm with whipped cream.
Makes 8 servings.