Strawberry Shortcake

Oxmoor House
one 2-layer shortcake


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1 quart fresh strawberries, sliced
1/2 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup shortening
2/3 cup milk
2 tablespoons butter or margarine, melted
1 cup whipping cream, whipped
Whole strawberries


Combine sliced strawberries and 1/2 cup sugar; stir gently, and chill 1 to 2 hours.

Combine flour, baking powder, and 2 tablespoons sugar in a large mixing bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Add milk to flour mixture; stir with a fork until a soft dough forms.

Divide dough in half. Pat each half out evenly in a greased and floured 8 - inch cake pan. (Dough will be sticky; dust hands with flour as necessary.) Brush surface of each with 1 tablespoon melted butter. Bake at 450° for 15 minutes or until layers are golden brown. Cool on wire racks. (Layers will be thin.)

Place 1 cake layer on serving plate. Spoon on half of whipped cream, and arrange half of sliced strawberries on top. Repeat procedure with remaining cake, whipped cream, and strawberries, reserving small amount of whipped cream. Garnish top of cake with remaining whipped cream and whole strawberries.

Created date

February 2010