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Strawberry Shortcake |
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Serves: 6 Print this Recipe3 to 4 cups strawberries 4 tablespoons sugar 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 2/3 cup half and half 1 egg 1 cup whipped cream whipped Preheat oven to 450°. Grease an 8 x 1 1/2 -inch round cake pan. Reserve one strawberry for garnish. Halve remaining berries and place in a medium bowl. Stir in 2 tablespoons of the sugar; set aside. In a medium bowl, combine flour, remaining 2 tablespoons sugar, baking powder and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, beat together half-and-half and egg. Add to flour mixture and stir just until moistened. Spread evenly in pan. Bake for 15 to 18 minutes or until golden brown. Remove from pan to a wire rack; cool for 5 minutes. With a sharp knife, gently slice shortcake horizontally into two layers. Lift top off carefully. Spoon on half the strawberries and whipped cream. Cover with top layer. Spoon on remaining strawberries and whipped cream. Garnish with reserved whole berry. Serve while cake is still warm. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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