Adapted from Lise Zinck and Betty Crocker
I can think of no other dessert I love better in summertime. Please enjoy this easy and delicious strawberry shortcake recipe during strawberry season. For DC residents, it will be over in just a few weeks!
2 quarts strawberries
1 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable shortening/crisco or butter (I use unsalted butter)
1 cup milk
Rinse strawberries in cold water. Hull and slice or quarter strawberries. (Note: slicing strawberries will make them go further.) Place strawberries in a bowl and sprinkle with one cup of sugar, stir, and let stand at room temperature for one hour. Use a potato masher to crush about 1/4-1/3 of the strawberries.
CAKE: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease and flour round 9 by 2-inch cake pan. Whisk flour, sugar, baking powder, and salt in a medium mixing bowl. Cut in shortening throughly with a pastry blender or two kitchen knives until mixture looks like coarse meal. Stir in milk-you may not need all of it- until just blended. Pat dough into greased pan.
Bake 15-20 minutes or until golden brown.
TO SERVE: Let cake cool slightly, remove from pan, and cut into 8 pieces. Spoon strawberry mixture over cake, making sure to moisten cake with sugar strawberry juice :) You may top with whip cream if you can handle the extra calories.
Yield: 8 servings
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