Strawberry Shortcake

Oxmoor House
8 to 10 servings


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2 cups all-purpose flour
1/2 cup sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup buttermilk
1 egg
1/2 cup butter, softened
1 cup whipping cream
1 pint strawberries, sliced
1/4 cup plus 2 tablespoons sifted powdered sugar
Whole strawberries


Combine flour, 1/4 cup sugar, soda, and salt in a large mixing bowl; cut in 1/3 cup butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and egg, beating well. Add to flour mixture; stir with a fork until a soft dough forms. Pat half of dough into a well-greased 9-inch round cake pan. (Dough will be sticky; dust hands with flour. )

Spread 1/2 cup butter evenly over dough in pan; pat remaining dough evenly over butter layer. Bake at 425° for 20 minutes or until golden brown. Remove from pan while still warm; split the 2 layers.

Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until soft peaks form.

Place 1 cake layer on serving plate. Arrange sliced strawberries on top of cake layer. Sprinkle with 1/4 cup powdered sugar. Cover with remaining cake layer, and sprinkle remaining 2 tablespoons powdered sugar over top. Garnish shortcake with whole strawberries. Serve with sweetened whipped cream.

Created date

February 2010