Old Fashioned Shortcake
|All purpose flour||2 Cup (32 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Strawberries||3 Pint (Three 1 Pint Boxes)|
|Heavy cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
Preheat oven to 450 degrees.
Sift flour, 1 /4 cup sugar, baking powder and salt into large bowl.
Cut butter into flour mixture until mixture resembles coarse cornmeal.
Make well in center of mixture; pour in milk all at once.
Mix quickly with fork just to moisten flour.
Turn into lightly greased 8 x 8 x 2-inch baking pan.
Press dough lightly to fit into pan evenly.
Bake for 12 to 15 minutes or until golden.
Reserve several whole strawberries for garnish; remove hulls from remaining strawberries.
Slice into bowl.
Add remaining sugar; mix well.
Whip cream just until stiff; stir in confectioners' sugar gently.
Cut shortcake in half crosswise; place, cut side up, on serving plate.
Spoon on half the strawberry slices.
Set top of cake in place, cut side down; spoon remaining sliced strawberries over top of cake.
Mound whipped cream lightly in center; garnish with reserved strawberries.