Strawberry Shortcake Recipe #68215
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by Mimi Bobeck
1¼ hours | 1 hour prep
SERVES 6 -8
- 4 cups fresh strawberries, hulled and cut in half
- 1 cup sugar, plus
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup milk
- 1/2 teaspoon vanilla extract
- whipped cream (to garnish)
- Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
- In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
- Blend in the butter.
- Add the milk and vanilla and mix well.
- Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
- Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
- Remove from the oven and cool.
- Place one cake upside-down on a serving platter and top with half the strawberries.
- Top with the remaining cake layer and the rest of the strawberries.
- Serve garnished with whipped cream.
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5 stars