Strawberry Shortcake

This strawberry shortcake uses a biscuit-style shortcake recipe. Layer with sweet strawberries and top with fresh cream for a sensational summertime treat.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 430 Calories

Ingredients

• 1 egg
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 3 pints fresh strawberries
• 2 cups whipped heavy cream
• 0.25 teaspoon salt
• 0.66666668653488 cup milk
• 0.5 cup white sugar
• 2.25 cups all-purpose flour
• 0.33333334326744 cup shortening

Recipe Instructions

Step 1

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

Step 2

Enjoy!

Step 3

Stir mixture until just combined.

Step 4

Slice partially cooled cake in half, making two layers.

Step 5

Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Step 6

Preheat the oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.

Step 7

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.

Step 8

Spread cake batter into the prepared pan.

Step 9

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.