Strawberry Shortcake
This strawberry shortcake is the classic, biscuit-style shortcake — not the pound cake variety. The cake is sliced in half and layered with sweet juicy strawberries and whipped cream for a delicious summertime treat.
fresh strawberries
3
pints
white sugar, or more to taste
½
cup
all-purpose flour
2 ¼
cups
baking powder
4
teaspoons
white sugar
2
tablespoons
salt
¼
teaspoon
shortening or butter
⅓
cup
egg
1
large
milk
⅔
cup
whipped heavy cream
2
cups
 Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  Preheat the oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.
  Combine flour, baking powder, 2 tablespoons white sugar, and salt in a medium bowl; cut in the shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center and add beaten egg and milk.
  Stir mixture until just combined.
  Spread cake batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, 15 to 20 minutes. Let cool partially in pan on wire rack.
  Slice partially cooled cake in half, making two layers.
  Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  Enjoy!
