Mom S Strawberry Shortcake
|Sugar||1 1⁄2 Cup (24 tbs), divided|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Strawberries||1 1⁄2 Quart, sliced|
|Whipped cream||1 Cup (16 tbs)|
In a mixing bowl, beat eggs on medium speed for 3 minutes.
Gradually add 1 cup sugar, beating until thick and lemon-colored.
Combine flour, baking powder and salt; beat into the egg mixture.
Heat milk and butter just until butter begins to melt.
Beat into batter with vanilla (batter will be thin).
Pour into a greased 8-in.square baking pan.
Bake at 350° for 25 minutes or until a wooden pick inserted near the center comes out clean.
Cool for at least 10 minutes.
Just before serving, cut cake into serving-size pieces; cut each slice in half horizontally.
Com-bine strawberries and remaining sugar.
Spoon strawberries between cake layers and over the top of each serving.
Top with whipped cream; garnish with mint leaves if desired