Strawberry Shortcake for Jolanda

Another birthday, another cake, another first. I got this recipe off epicurious.

3 pints fresh strawberries
1/2 cup + 2 tbsp white sugar
2 1/4 cups all-purpose flour
4 tsp baking powder
1/4 tsp salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

  1. Slice the strawberries and toss them with 1/2 cup of sugar. Set aside.
  2. Preheat oven to 425. Grease and flour 8″ round cake pan.
  3. In a medium bowl, combine the flour, baking powder, 2 tbsp sugar and salt. With a pastry blender, cut in the shortening until the mixture resembles course crumbs.
  4. Make a well in the center and add the beaten egg and milk. Stir until combined.
  5. Spread the batter into the prepared pan. Bake for 15-20 minutes or until golden brown. Let cool partially in pan on wire rack.
  6. Slice partially cooled cake in half, making 2 layers. Place half of the strawberries on one layer and top with the other layer. Top with the remaining strawberries, and cover with whipped cream.

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