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Strawberry Shortcake

Serves: 12

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This recipe may take a little effort, but well worth it. Can be made with fresh or frozen sliced strawberries. After we go to the you-pick-it strawberry patch we hurry home and make this to go with dinner...That is if there are any left after the drive home.

Ingredients

Shortcake –
2 cups sifted all-purpose flour
2 tablespoons sugar
½ Teaspoon salt
½ cup butter
2/3 cup milk
1 egg

Filling:
3 to 4 cups sliced strawberries
½ cup sugar
1 cup whipping cream
Butter for spreading

Directions

Prep time 20 minutes
Bake 15-18 minutes at 450 degrees
Mix together dry shortcake ingredients.
Cut in butter until mixture resembles coarse crumbs.
Beat together egg and milk.
Add to dry mixture all at once and stir to just moisten.
Use cooking spray to grease a round 8×12 pan (glass pan is recommended); or place a parchment circle in the bottom of pan and grease the sides.
Spread dough in prepared pan, building up edges slightly.
Bake at 450 degrees for 15 to 18 minutes. (Be careful not to let it get too dark.)
Cool on rack 5 minutes.
While shortbread is baking, add sugar to strawberries and let set
Prepare whipping cream per instructions on container or use ready-made whipping cream
After shortcake has cooled for 5 minutes, split into 2 layers.
Butter bottom layer
Layer strawberries and whipped cream between layers and over top
Serve warm

Variations

Strawberry  Shortcake
Strawberry Shortcake

Lisa P. Buckner

I am an active senior. I have Swedish and English heritage, originally from Connecticut but now a true Floridian.  I have 6 children, a combination of yours, mine and ours. Grandchildren and Great-grandchildren galore. Still in the construction industry for over 30 years. Not slowing down but changing direction.

This recipe was featured in Aging Tree Illustrated published January 31, 2018

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