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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups all-purpose flour |
1/2 cup sugar, divided |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup butter |
1 cup buttermilk |
1 egg |
1/2 cup butter, softened |
1 cup whipping cream |
1 pint strawberries, sliced |
1/4 cup plus 2 tablespoons sifted powdered sugar |
whole strawberries |
Directions:
1. Combine flour, 1/4 cup sugar, soda, and salt in a large mixing bowl; cut in 1/3 cup butter with a pastry blender until mixture resembles coarse meal.
2. Combine buttermilk and egg, beating well. Add to flour mixture; stir with a fork until a soft dough forms. Pat half of dough into a well-greased 9-inch round cake pan. (Dough will be sticky; dust hands with flour. )
3. Spread 1/2 cup butter evenly over dough in pan; pat remaining dough evenly over butter layer. Bake at 425° for 20 minutes or until golden brown. Remove from pan while still warm; split the 2 layers.
4. Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until soft peaks form.
5. Place 1 cake layer on serving plate. Arrange sliced strawberries on top of cake layer. Sprinkle with 1/4 cup powdered sugar. Cover with remaining cake layer, and sprinkle remaining 2 tablespoons powdered sugar over top. Garnish shortcake with whole strawberries. Serve with sweetened whipped cream.
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