|This was our traditional Strawberry Shortcake|
I look forward to making this for Easter.
4 C sifted flour
2 TBS baking powder
1 tsp salt
1 1/4 C sugar
2/3 C butter (11TBS), cold, cut into cubes
2 large eggs
1 C whole milk
2 TBS butter, melted
3 pints of fresh strawberries
1 C heavy cream, whipped
Preheat the oven to 450 degrees. Grease the bottom of 2- 9" round cake pans with butter or my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) mix together well and store refrigerated in a jar. I start with 1 C of each and I always have it available in the refrigerator in a canning jar. It's foolproof to release any of your cake recipes.
In a large mixing bowl, sift together:
salt and 1/2 C sugar.
Add cold butter and cut in with a pastry blender to a coarse crumble consistency.
In another large bowl, beat eggs.
Add milk until well combined.
Gradually stir in egg and milk mixture into the flour mixture.
Knead the dough for no more than a minute (do not over work the dough) on a lightly floured surface.
Pat half of the dough into each cake pan.
Brush the tops with melted butter.
Bake at 450 degrees for 15 minutes.
Remove from the oven and cool in the pans for 5 minutes.
Turn them out onto a cooling rack and cool completely.
Wash berries and remove the hulls.
Reserve a few to garnish the shortcake.
Cut the remaining berries in half and place them in a mixing bowl with the remaining 3/4 C of sugar. ( I mash the berries with a potato masher), it's what my grandmother did!
Let them sit for 30 minutes.
Place one of the cake layers on a serving platter
Spoon half of the berries with some juice over the first layer.
Place the second layer on top and add the remaining berries with juice over the top.
Slice the reserved berries in half.
Top the cake with the whipped cream and garnish with the halved berries.
Slice and serve.
Peace in the Kitchen!