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Strawberry Shortcake

Yield 8 to 10 servings


  • 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

How to Make It

  1. 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.

  2. 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. )

  3. 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.

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

  5. 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.

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