Strawberry Shortcake
By Rondi Hillstrom Davis and Janell Sewall Oakes
Jul 15, 2006, 00:02   Ingredients

2 cups sifted flour

¼ cup sugar

1 tablespoon baking powder

Pinch of salt

1 stick unsalted butter, cut into small pieces

1 egg plus enough milk to measure ¾ cup

Strawberry Filling

2 pints heavy cream, whipped

1 teaspoon vanilla extract

1 tablespoon powdered sugar

1 pint strawberries, washed, hulled, and patted dry

Directions

1. Preheat oven to 400°.
Grease an 8 x 1 ½ inch round cake pan.

2. In a bowl, combine the flour, sugar, baking powder and salt.

3. Cut the butter into the dry ingredients until it resembles small peas.

4. Make a well in the center of the mixture and pour in the egg and milk.
Stir, but do not over mix. There should still be some lumps.

5. Gently, pat the dough into the pan.

6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

7. Cool. Then, cut the cake into two layers.

8. Whip the vanilla extract and powdered sugar into the whipped cream. Set a side.

9. Slice the strawberries.

10. Cover the bottom layer of the cake with the whipped cream. Add a liberal amount of strawberries.

11. Place the top half of the shortcake over the strawberries and cream. Spread more whip cream on top and sprinkle with the remaining strawberries.

It is best to split and fill the shortcake at the last moment.

Serves 8.

About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit http://www.togetherparenting.com