Strawberry Shortcake - Better Homes & Gardens
- 2 cups sifted all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 beaten egg
- 2/3 cup half-and-half
- 1 cup heavy cream, whipped with sugar
- 1 pint to 1 quart fresh strawberries
- sugar to taste
Hull and slice strawberries, add sugar to taste and stir in gently. Set aside to mascerate.
Preheat oven to 450.
Sift together dry ingredients; cut in butter till mixture resembles coarse crumbs. Combine egg and half-and-half; add all at once, stirring just enough to moisten.
Spread dough in greased 8 x 1 1/2-inch round pan, building up edges slightly. Bake for 15 to 18 minutes. Remove from pan; cool on rack 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.