- 3 cups strawberries, hulled and sliced
- 2 to 4 tbsp (30 to 60 ml) sugar
- 1 cup (250 ml) all-purpose flour
- 1/4 tsp (1 ml) salt
- 1 large egg, slightly beaten
- 1 tsp (5 ml) sugar
- 3/4 cup (175 ml whipping cream, whipped
- 2 tbsp (25)ml) sugar
- 1 1/4 tsp (6 ml) baking powder
- 1/4 cup (50 ml) butter or margarine
- 3 tbsp (45 ml) milk
- Pinch of cinnamon
Combine strawberries with two to four tablespoons (30 to 60 ml) sugar. Set aside.
Combine flour, two tablespoons (25 ml) sugar, baking powder and salt in bowl. Cut in butter until crumbly. Mix together egg and milk. Add to flour mixture and stir until just combined.
Place dough on floured surface, turn to coat lightly with flour. Knead five times. Pat dough into a six-inch (15-cm) circle and transfer to paper towel lined. microwaveable plate. Brush surface with additional milk. Combine one teaspoon (5 ml) sugar and cinnamon and sprinkle over top of dough
Microwave, uncovered, at HIGH (full power) for 2 1/4 to 2 3/4 minutes or until no longer doughy, rotating plate one or two times. Cool five, minutes. Remove, paper towel.
To serve, split shortcake horizontally. Place bottom layer on plate and spread lightly with soft butter. Top with about half the berries. Top with remaining shortcake layer and remaining strawberries. Top with whipped cream. Makes four to six servings.