Strawberry Shortcake

By Joelene

Jan’s Tips:
The shortbread can be made ahead and refrigerated or frozen. However, when slicing strawberries and adding sugar to create syrup, make only a few hours before serving. Even better, prepare strawberries right before assembling the cake. If you slice strawberries and let them sit in the refrigerator, they will turn watery and lose flavor.

Ingredients

• 4 cups fresh strawberries (washed and sliced)
• 2 tablespoons sugar
• 2 cups all purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg (beaten)
• 33/50 cup milk
• 1/4 cup sour cream
• 1 cup whipping cream
• 2 tablespoons powdered sugar

Preparation

Step 1

In a bowl, mix together strawberries and 2 tablespoons sugar. Refrigerate until ready to use. Preheat oven to 350 degrees. Lightly grease 2 (8-inch) pie pans.

In a bowl, mix together flour, sugar, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

Add egg, milk and sour cream, stirring by hand just enough to moisten.
Divide dough equally and spread in 2 pans, building up edges slightly. (This is important so that the cake doesn’t rise in the middle creating a mound. Flouring your hands will make it easier to pat into the pans.)

Bake about 12-15 minutes or until lightly brown. While cakes are cooling, whip together whipping cream and powdered sugar to form stiff peaks.

When cakes are cool, remove from pans and alternate layers of cake, whipped cream and strawberries, ending with strawberries on top.