STRAWBERRY SHORTCAKE II

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Ingredients

Shortcake:
2 C. all-purpose flour
2 T. sugar
1 T. baking powder
½ tea. salt
½ C. butter
1 beaten egg
2/3 C. light cream
● In a mixing bowl stir together the flour, sugar, baking powder, and salt.
● Cut in the butter until the mixture resembles coarse crumbs.
● Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.
● Spread dough in greased 8 x ½ in. round baking pan or a greased 8 x 8 x 2-inch baking pan, building up edges slightly.
● Bake in a 450F oven for 15 to 18 minutes or until done.
● Remove from pan and cool slightly
Strawberry shortcake:
Shortcake (see recipe above)
Butter, softened
1 C. whipping cream
3 to 4 cups sweetened, halved strawberries
● Prepare shortcake as directed above. Cool on a rack for about 5 minutes.
● Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.
● Place bottom layer on serving plate.
● Spread a little softened butter over bottom layer.
● In chilled bowl whip cream to soft peaks (tips curl over).
● Spoon half of the strawberries and the whipped cream over bottom cake layer.
● Top with second layer.
● Spoon remaining strawberries and whipped cream over the top.