Strawberry Shortcake

If you want a cake that is really soft and sweet (like angel food) then this recipe is not for you. The shortcake tastes a little like a sweetened biscuit which I was a little nervous about but it is great for this recipe. If you want a dessert that's not super sweet then try this.

6 cups sliced strawberries

1/2 cup sugar, divided

2 cups all-purpose flour

2 tsp baking powder

1/2 cup butter

1 beaten egg

2/3 cup milk

1 cup whipping cream, whipped (I used the stuff from the can and if I'd had any I would have used the stuff from the tub)

In a small bowl stir together the berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour and baking powder. Cut in the butter till mixture resembles coarse crumbs. Combine the egg and milk; add to dry mixture. Stir just to moisten. Spread the batter into a greased 8x1 1/2 in round baking pan.

Bake in a 450 degree oven for 15 to 18 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into 2 layers. Spoon half of the berries and whipped cream over the first layer. Top with second layer, remaining berries, and whipped cream. Serve immediately. Makes 8 servings.
This recipe came from my Better Homes and Gardens cookbook.

I didn't have enough strawberries so I made mine like a sandwich.