Maximum Living Strawberry Shortcake
When it comes to desserts on a warm spring afternoon, nothing beats the cool, light and fresh deliciousness of strawberry shortcake!
- 2/3 cup sugar
- ¼ cup shortening
- 1 egg
- ¼ teaspoon salt
- 1 ½ cups all- purpose flour
- 2 teaspoons baking powder
- ½ cup milk
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 ½ quarts fresh sliced, slightly smashed strawberries
Directions for Shortcake
In a large bowl combine sugar, shortening, egg, then thoroughly cream together. Next in a separate bowl, combine salt, flour, and baking powder. Add milk to creamed mixture stirring while adding dry mixture. Stir well.
Spread mixture into a greased 9” round baking pan at 425* for 10-12 minutes, insert knife into middle of shortcake, if it comes out clean then it is ready. Take out and cool on a wire rack. Remove shortcake from pan and place on cutting board. Cut into approximately 8 servings. Split each serving in half horizontally, lay bottom into a bowl or plate, and add a layer of strawberries then a dollop of whipped cream, repeat again adding shortcake top, then strawberries with juice and whipped cream.
Directions for Whipped Cream
Add whipped cream to bowl, with beaters on medium/high add in powdered sugar. Turn beaters up to high, just as peaks are starting to form add vanilla, beat until peaks are stiff.
Directions for Strawberries
Wash strawberries, remove stems and cut into halves, placing them into a large bowl. Smash until juiced with large pieces, add sugar to taste.