Strawberry shortcake, which originated from the Native Americans who baked
crushed strawberries into a cornmeal cake. strawberry shortcake is a dessert
to round out light summer meal.
Strawberry shortcake
* 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
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 layer and top with the other layer. Top with remaining strawberries and cover with the
Shortcake though it's most commonly a rich biscuit, shortcake can also refer simply to a The classic American shortcake is a large, sweet biscuit that is split in half, then filled and with sliced or chopped fruit (traditionally strawberries) and softly whipped cream.
If it's to hot to bake, you can buy some shortcake, but it's hard to fine, try angle food cake or pound cake. It's not shortcake but it's makes a taste dessert.
