One of my favorite summer desserts since childhood is Strawberry Shortcake. Typically I have just made the individual portion shortcakes using the Bisquick recipe. Well, I ran out of Biquick while having a plethora of strawberries and I decided to break out of the mold. (I know, living on the wild side.)
Not only is this shortcake from scratch, it makes a single HUGE one (I’m sure you could make it into smaller portions too, but where is the fun in that?) I completely botched up the whipped cream by over whipping it and it was way too heavy. I poured milk over my portion for added moisture. But the shortcake and strawberries were delicious.
Strawberry Shortcake
3 Pints Strawberries
1/2 c. sugar (I used agave nectar instead)
2 1/4 c. flour
4 tsp. baking powder
2 Tbl. sugar
1/4 tsp. salt
1/3 c. shortening (I used butter)
1 egg
2/3 c. milk
2 c. whipping cream
Slice strawberries and toss with 1/2 c. sweetener. Set aside.
Preheat oven to 425 degrees. Grese and flour 8 inch round cake pan (I used a glass pie dish.)
In a medium bowl combine flour, baking powder, sugar and salt. Cut together until resembes coarse crumbs. Make a well in the center and add beaten egg and milk. Stir until combined.
Spread batter into pan. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Let cool on wire rack.
Slce partially cooled cake in half, making two layers. Place half of the strawberries and whippin cream on one layer and top with other layer. Garnish with extra cream and berries.
