An oldie but a goodie! Try this old fashioned, made from scratch strawberry shortcake recipe. The cake consistency is a nice fluffy biscuit with a tender crumb that soaks up the strawberry juice.
8 Servings (one 8-inch cake)
1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream
In a bowl mix the strawberries and 1 cup sugar. Allow to stand and stir occasionally to help the juice form.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
In a bowl combine flour, 2 tablespoons sugar, baking powder, and salt; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20-30 minutes; cool in the pans for 10 minutes before removing shortcake.
Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with fresh whipped cream.