Strawberry Shortcake

I altered this recipe a bit to make shortcake as a cake instead of biscuits. So very tasty! A big hit with my Bible study group. :)


Strawberry Shortcake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1 stick butter, chilled
• 2/3 to 3/4 cup half and half, milk, or cream

Preheat the oven to 425 degrees. Set rack at center level.

Combine the flour, baking powder, salt and sugar. Cut butter into about 8 pieces & add to the mixture using a pastry blender until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture.

Make a well in the center & with a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point.

Use your hands to knead a few times & place mixture in a greased round cake pan, pressing to fill the pan. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.

Serve with sugared strawberries & whipped cream.