Layered Strawberry Shortcake
|Fresh strawberries||6 Cup (96 tbs), sliced|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Tablespoon|
|Butter||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Butter||1 , softened|
Stir together strawberries and 1/4 cup sugar; set aside.
Stir together flour, 1/4 cup sugar, baking powder, and salt.
Cut in 1 cup butter or margarine till mixture resembles coarse crumbs.
Combine eggs and milk; add to dry ingredients, stirring just to moisten.
Spread in 2 greased 8x1 1/2-inch round baking pans; build up edges slightly.
Bake at 450° for 15 to 18 minutes.
Cool in pans 10 minutes; remove from pans.
Whip cream and 2 tablespoons sugar till soft peaks form.
Spread one layer with butter or margarine.
Spoon whipped cream and berries between layers and on top.