- 1 qt. strawberries, sliced
- 1/4 cup sugar, divided
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup vegetable shortening
- 1 large egg
- 3/4 cup milk
- 1 cup whipping cream, whipped
- Garnish: whole strawberries
How to Make It
Combine strawberries and 2 Tbsp. sugar; let stand 1 hour.
Stir together flour, remaining 2 Tbsp. sugar, baking powder, and salt. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Stir together egg and milk until blended; add to flour mixture, stirring just until dry ingredients are moistened.
Divide dough in half. Press each dough half evenly into a greased 9-inch round cake pan.
Bake at 425º for 12 to 14 minutes or until lightly browned. Run a knife around edges of pan to loosen sides. Remove cakes from pans, and place, right sides up, on wire racks. Let cool completely.
Place 1 cake on a serving plate; top with half of strawberry mixture. Spread half of whipped cream over strawberry mixture. Top with remaining cake, spreading with remaining half of whipped cream. Garnish, if desired. Cut into wedges, and serve with remaining strawberry mixture.
INDIVIDUAL STRAWBERRY SHORTCAKES: Pat or roll dough to 1/2-inch thickness; cut into 8 circles using a 3-inch round cutter, and place 2 inches apart on an ungreased baking sheet. Bake at 425º for 11 to 13 minutes or until lightly browned. Cool. Cut shortcakes in half horizontally, and spread bottom halves evenly with strawberry mixture and whipped cream. Top with remaining shortcake halves.