Strawberry Shortcake

In the town that I live in the weather has been beautiful here lately.  Although its only March, it feels like its summer outside. All of this warm sunshine has been making me crave my favorite summer desserts, so I decided to dig out a recipe and whip one up. I chose to make my favorite strawberry shortcake. You don't need to be a nutritionist to know this isn't the most healthy cake, but it is one that I promise you'll enjoy. Besides, everyone needs to indulge now and then. This cake is moist and delicious. It’s the perfect treat for a hot summer day. (Or a day in March when its 78 and sunny!)

Here is the recipe…

Ingredients:

3 pints fresh strawberries

 1/2 cup white sugar

 2 1/4 cups all-purpose flour

 4 teaspoons baking powder

 2 tablespoons white sugar

 1/4 teaspoon salt

 1/3 cup shortening

 1 egg

 2/3 cup milk

 2 cups whipped heavy cream

Directions:

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Here’s a tip – You don’t really need a pastry blender to cut the shortening into the mixture. Just use a regular old butter knife. It will do the trick!

Hope you all enjoy!