Strawberry Shortcake Cake

Strawberry Shortcake

Wonderful in the summer

  • Filling
  • 1 quart strawberries (rinsed, hulled and sliced)
  • 1/3 cup sugar
  • Shortcake
  • 3 cups sifted flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1 cup whole milk
  • Melted butter
  • Whipped cream
  1. Preheat oven to 425°F.
  2. Sift dry ingredients into a mixing bowl.
  3. Cut in the shortening and butter until mixture resembles pea-sized pieces.
  4. Add milk, stir gently with a fork and gently roll out to a 3/4 inch thickness on a floured surface.
  5. Cut into 3-4 inch circles. Place on cookie sheet.
  6. Brush with melted butter.
  7. Bake in a preheated oven for 10-15 minutes or until lightly browned.
  8. Cool and when ready to serve, split the cakes in half, top with the sliced strawberries and top with whipped cream.
  9. 30 minutes before serving shortcakes, mix the sugar into the berries. Set aside at room temperature.

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