Strawberry Shortcake
Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
Directions:
Prepare the Batter:
In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and vanilla extract; beat well.
Mix Dry Ingredients:
In a separate bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Bake the Cake:
Spread the batter evenly into a greased 9-inch square baking pan. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack.
Assemble the Shortcake:
Once the cake has cooled, cut it into nine equal servings. Split each piece horizontally.
Fill and Garnish:
Fill each split piece with whipped cream and sliced strawberries. Replace the top of the cake. Garnish with an extra dollop of whipped cream and more strawberries on top.
Serve:
Serve immediately and enjoy your delightful strawberry shortcake!
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