Someone recently gave me 10 pounds of free strawberries! They look and taste absolutely luscious! We have been eating them as a side fruit bowl to our meals, but strawberries do not have a long shelf life so I need to eat them up as soon as possible. I decided to make an old-fashion strawberry shortcake.
I washed, cut off the strawberry tops, and sliced 6 cups of fresh strawberries in half.
I placed the strawberries in a large bowl and stirred in a ¼ cup of sugar and then set it aside.
In another large bowl I added 2 cups unbleached all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon salt. I then cut in ½ cup of butter with my new-to-me .29 cent dough blender until the mixture resembles coarse crumbs.
Next, I combined 1 beaten egg and 2/3 cup of milk to the flour mixture.
I then spreaded the dough in a greased baking pan.
I baked in a 450°F oven for 15-18 minutes. I let the cake cool for 15 minutes.
I removed the cake from the pan and cut the cake in half. One half for the bottom and the other half will be placed on top. For the more skilled cook, you could split the cake lengthwise into 2 layers.
I then spread the bottom layer with 3 tablespoons of melted butter (optional).
I then made homemade whip cream by using 1 cup of whipping cream mixed with 3 tablespoons of sugar. I beat the liquid mixture with my hand mixture until soft peaks formed.
I then spooned the whipped cream over the bottom layer and layered strawberries cut side down on top of the whipped cream. I added the second layer of cake and spooned the whipped cream over the cake and layered more strawberries with the cut side down on top of the whipped cream. If not all of the cream or strawberries are used on the cake you could reserve a bit for serving on the side of the strawberry shortcake. The shortcake could be served warm from the oven or chilled in the refrigerator before serving.
This recipe makes a dense cake with a light whipped cream, and the wholesomeness and taste of fresh strawberries. Strawberries could be replaced by any fruit that is in season such as blueberries, blackberries, and peaches.