Classic Strawberry Shortcake
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|White sugar||3 Tablespoon|
|Baking powder||4 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|Soft butter||2 Tablespoon|
|Sliced strawberries||2 Cup (32 tbs)|
|White sugar||2 Tablespoon|
|Heavy cream||1⁄2 Pint|
|White sugar||1 Teaspoon|
|Berries||1 Cup (16 tbs) (Perfect)|
Sift the dry ingredients for the shortcake together into a large bowl.
Cut the butter into the dry ingredients with a pastry blender.
Stir the cream in with a fork, pressing the mixture together lightly to form a ball.
The amount of cream varies; use only enough to form the ball.
Otherwise the dough will be too sticky.
Turn the dough onto a lightly-floured board and knead for 1 minute.
Divide the dough in half and roll into 2 equal circles about 1/2" thick.
Place one layer on a lightly-floured baking sheet.
Spread with soft butter.
Place the other layer on top.
Bake at 425 degrees for 20-25 minutes.
Remove from the oven and cool on a rack.
Combine the sliced strawberries with the 2 tbsp sugar.
Let stand 20-30 minutes.
While the cake is still very slightly warm, separate the two layers.
Trim the edges and place the bottom layer on a doily on a large glass plate.
Cover this layer lavishly with the sugared sliced berries.
Cover with the second layer.
Whip the cream and add the 1 tsp sugar and the vanilla.
Spread the whipped cream over the top and sides of the shortcake.
Decorate with the perfect berries.