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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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An outstanding traditional dessert! Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder (heaping) |
2 tablespoons sugar |
1/3 cup shortening |
2/3 cup buttermilk |
6 tablespoons melted butter |
1 quart fresh strawberries or 1 (12 ounce) bag frozen strawberries |
1/4 cup sugar |
1/3 cup water |
1 tablespoon cornstarch, mixed with |
1 tablespoon water |
1 1/3 cups whipping cream |
1/2 cup powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. TO MAKE SHORTCAKE:
2. Preheat oven to 450 degrees.
3. Mix dry ingredients together. Add shortening and mix with fingers until crumbled and mealy. Stir in buttermilk to make a semi-stiff dough. Divide in half.
4. Place half in a buttered and floured 8-inch cake pan. Press dough into bottom of pan. Butter the top of the dough and place the other half of the dough on top. Press dough flat again.
5. Bake for 15 minutes and lower heat to 325 degrees. Bake 20 to 25 minutes longer. Remove from pan and cool on a rack for an hour. Split layers in 2.
6. STRAWBERRY SAUCE:.
7. Bring the berries, sugar, and water to a boil. Stir in, carefully, the cornstarch mixture and boil until thick. Remove and chill in refrigerator until cold.
8. SWEETENED WHIPPED CREAM:.
9. Whisk ingredients together until soft peaks are formed.
10. TO ASSEMBLE CAKE:.
11. Place bottom layer of shortcake on a decorative cake plate. Pour a third of the strawberry sauce on top of the bottom layer. Spread a third of the whipped cream over the sauce. Place the second layer of shortcake on top. Add a third of the sauce on top of the 2nd layer. Pipe whipped cream on top in a decorative fashion. Top with remaining sauce and garnish with fresh strawberries.
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