J & I went to his grandma's house the other day and her son had brought back a heap full of fresh picked strawberries. Of course, she gave us a heap. They were Delicious! I pondered on what to make with the ingredients I had on hand. I found this recipe for an old fashion type of shortcake. I read many mixed reviews on it and decided to give it a try. Boy am I glad I did.
(For the glaze) Chop up strawberries and put in container with 1/2 cup of strawberries. Set aside in the fridge for later.
For The shortcake:
2 1/4 cups all-purpose flour
4 teaspoons baking powder (Reviews said to cut down to 2Tbsp)
2 tablespoons white sugar (Reviews said to up the sugar to 1/2 cup)
1/4 teaspoon salt
1/3 cup shortening (I used butter)
2/3 cup milk
First, preheat the oven to 425 degrees F. Grease & flour one 8" round cake pan.
Next mix the dry ingredients: the flour, baking powder, 2 tablespoons white sugar and the salt. Once mixed together place the shortening(or butter) and cut into ingredients. I used a fork but you can use a pastry blender. Blend until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan.
Bake at 425 degrees F for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. You can 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. I just made the cake and sprinkled it with a little powder sugar and sliced as we ate it and topped with strawberries & ice cream.