Strawberry Short Cake
Ingredients
- 3 pints fresh strawberries
- ½ cup white sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ⅓ cup shortening
- 1 egg
- ⅔ cup milk
- 2 cups whipped heavy cream
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Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
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Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.
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In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk.
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Stir mixture until just combined.
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Spread the batter into the prepared pan.
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Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
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Slice partially cooled cake in half, making two layers.
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Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
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Enjoy!
