Strawberry Shortcake

Preheat oven to 425 | Serves about 8 

Shortcake

2 1/4 cup flour
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 c butter, softened
2/3 c milk
1 egg

Whip Cream

2 cups heavy cream
1 teaspoon vanilla
1/2 c powder sugar

3 pints fresh strawberries
1/2 cup sugar

Instructions

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
• Whipped cream instructions: combine cream, vanilla and powdered sugar in a medium bowl - whip on high for several minutes with a handheld mixer.