Strawberry Shortcake
printer-friendly
submitted by: Liz Floyd
Cake
2 c. plain flour
2 T sugar
3 t. baking powder
1/2 t. salt
1/2 c. butter
1 egg
2/3 c. Mayfield Half and Half







Combine dry ingredients and cut in butter. Combine beaten egg and Half and Half, then add to above mixture until moistened. Pour into 9" round cake pan that has been sprayed with oil and dusted with flour. The batter will be very stiff. Put flour on your hands to prevent sticking and spread the dough gently into the pan. Bake at 450 degrees for 10 minutes.

While warm, cut cake in half with a serrated knife so you have a top and bottom layer. Butter the bottom half and place on a round platter that is at least 15" in diameter.

Strawberries
1 c. sugar
3 qts. of fresh strawberries
1 c. of more sugar



 

Add 1 cup of sugar to sliced strawberries 1 hour before serving.
Add the other cup of sugar and stir gently right before serving.

Whipped Cream
2 cartons of Mayfield Heavy Whipping Cream
2 t. vanilla
2 T confectioners' powdered sugar



 

Whip cream slowly adding powdered sugar and vanilla. Refrigerate strawberries and whipped cream until ready to use.


To assemble, add half of strawberry mixture to bottom layer of cake and then top with half of the whipped cream mixture. Add top of cake and repeat layering with strawberries and whipped cream. Garnish with whole strawberries.
Serves 8-10

When my children were small, I would surprise them with this dish for breakfast. It was always a treat and gave them a great start as they left for school. This is also a delightful dessert for any occasion.