Strawberry Shortcake Best Dishes

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Saturday, June 20, 2015

Strawberry Shortcake

"An old style, gentle shortcake with layers of strawberries crowned with whipped cream."

Ingredients :

3 pints sparkling strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
four teaspoons baking powder
2 tablespoons white sugar
1/four teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Slice the strawberries and toss them with half cup of white sugar. Set aside.
Preheat oven to 425 tiers F (220 levels C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender reduce in the shortening till the mixture resembles coarse crumbs. Make a nicely inside the middle and upload the beaten egg and milk. Stir till just combined.
Spread the batter into the organized pan. Bake at 425 ranges F (220 levels C) for 15 to 20 mins or till golden brown. Let cool in part in pan on twine rack.
Slice partly cooled cake in half of, making layers. Place 1/2 of the strawberries on one layer and pinnacle with the other layer. Top with remaining strawberries and cowl with the whipped cream.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook dinner it evenly, and make clean-up easier.

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