These crushed berries atop the biscuit-type cake bring people back for a 2nd helping! Who doesn't want the shortcake sponging up all the strawberry juice! If you like strawberries, you'll love this one!
Author: Denise (variation from Better Homes and Gardens Cookbook)
Recipe type: Dessert
Cuisine: American
Serves: 8-10 servings
Ingredients
2 C flour
2 T sugar
3 t baking powder
½ t salt
1 stick butter or margarine or ½ C shortening
1 beaten egg
⅔ C half and half or whole milk
1 C whipping cream or Cool Whip
6 cups fresh strawberries
2 containers frozen crushed strawberries
Sugar or Sweetener (optional)
Instructions
Sift dry ingredients together in large bowl
Cut in butter until course crumbs
Combine beaten egg and milk; add at once stirring until moistened.
Spread dough in 2 greased, round cake pans. Sprinkle top with water and spoon a little sugar atop each pan. Bake approx 14-16 min until golden brown. When baked, remove from pan and cool on racks. Once cooled, store in air-tight container to keep moist.
Serve up cake, top with mixed strawberries and whipped topping. Enjoy my friends!
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-shortcake/