Warm Strawberry Shortcake
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄2 Cup (8 tbs)|
Sift together flour, baking powder, and salt.
Add butter, working it thoroughly into the flour mixture.
Using a fork, lightly mix in the milk just enough to make a soft dough.
Divide in half and pat each portion on the bottom of an inverted 8 inch cake pan.
Prick surface with fork tines.
Bake in a preheated 400° oven for about 15 minutes or until golden.
While shortcakes bake, wash and hull berries.
Crush half the berries and sprinkle generously with sugar.
Sugar remaining whole berries.
Take shortcakes from oven and, while still hot, dot surfaces with butter.
Drain crushed berries (save the juice) and spoon on one layer, cover with second shortcake, and place drained whole berries on top.
Return to oven for about 5 minutes, then pour fresh strawberry juice over the top and serve warm with plain or whipped cream.