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|  | Classic Old Fashioned Strawberry Shortcake
3 cups of unsifted all purpose flour
3 1/4 teaspoons of double acting baking powder
2 tablespoons of sugar
1 1/4 teaspoons of salt
1/2 cup of soft all vegetable shortening
1 egg, beaten
2/3 cup plus 2 tablespoons of milk
3 pints of strawberries, washed
3/4 to 1 cup of sugar
2 cups (1pt.) of heavy cream
2 tablespoons of sugar
1/2 teaspoon of pure vanilla extract
1 tablespoon of butter or margarine
Preheat oven to 450ºF. Heavily grease a 9 inch round layer cake pan.
In a large bowl, sift together: flour, baking powder, 2 tablespoons of sugar and salt. With pastry blender, cut shortening into flour mixture until crumbly. Add egg and milk, stirring with fork to make a soft dough. Gather dough together with hands. Knead 15 to 20 times on lightly floured board.
Pat dough into pan evenly with fingers. Bake for 15 to 20 minutes or until a cake tester inserted in center comes out clean.
Reserve 3 perfect strawberries for garnish. Slice the remainder into a large bowl, toss with 3/4 to 1 cup of sugar, depending on taste and sweetness of berries.
In a large chilled bowl whip cream with chilled beaters until cream holds a soft shape. Stir in 2 tablespoons of sugar and vanilla. Refrigerate, covered, until ready to use.
Cool shortcake biscuit on wire rack. When cool, make two layers by carefully cutting half with a serrated bread knife. Lightly spread cut side of bottom layer with butter. Spoon on about 3 cups of sliced strawberries. Top with 2 cups of whipped cream.
Cover with top shortcake layer, cut side down. Spoon on remaining berries and top with remaining whipped cream. Garnish with reserved strawberries. Makes one 9 inch cake, 10 - 12 servings |
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