On Easter, my aunt made a layered strawberry shortcake, and I was inspired by how simple it was to make, how lovely the final product looked and how delicious it tasted!
This recipe can be done in a hurry or made from scratch, depending on your motivation level. If you're buying a shortcake at the grocery store, skip to the topping recipe. If you're making your own, read on!
2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 beaten egg
2/3 cup light cream
1. In a large mixing bowl, stir together the flour, sugar, baking powder and salt.
2. Add in the slightly softened (not melted) butter until the mixture is crumbly.
3. In a separate bowl, combine the egg and light cream. Add this to the large bowl and stir with a fork.
4. Spread the dough in a greased 8x1 1/2 inch round baking pan or a greased 8x8x2-inch baking pan, building up the edges slightly. Bake at 450 degrees for 15-18 minutes or until the dough no longer sticks to a fork. Remove from pan and cool on a rack for about 5 minutes.
1 cup whipping cream
3 to 4 cups sweetened, halved strawberries
1. Use a sharp knife or wire to gently split the shortcake horizontally into two or three layers. Lift off the top layer(s) carefully.
2. Place the bottom layer on a serving plate and spread a little softened butter over this layer.
3. Now, in a bowl, whip the cream to soft peaks (this means the tips curl over).
4. You can either add half of the strawberries to the whipped cream when you spread it over the cake, or you can save it to put on top. Either way, spoon the whipped cream onto the bottom layer, then add the second layer (if you have three) and do the same thing.
5. Spoon the remaining whipped cream and the strawberries over the top. You can also add blueberries (like we did), bananas or any other fruit in with the strawberries. Makes 6-8 servings. Enjoy!