Old fashioned, made from scratch strawberry shortcake.
Ingredients
- quart strawberries: 1 piece (sliced)
- white sugar: 1 cup
- all-purpose flour: 2 cups
- white sugar: 2 Tbsp
- baking powder: 1 Tbsp
- salt: 1 tsp
- vegetable shortening: 0.33333 cup
- ½ cups milk: 1 piece
- butter: 2 Tbsp (softened)
- whipped cream: 1 cup
Metric Conversion
Stages of cooking
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Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
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Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
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Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
