I love to make this recipe when strawberries are in season. It's easy and so delicious. Be sure to cool the shortcake completely before adding the whipped cream. Otherwise, you'll end up with a tasty, but messy looking dish.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 2 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- dash of nutmeg
- 1/2 teaspoon salt
- 1 egg, well-beaten
- 6 tablespoons butter
- 1/3 cup milk
- 1 quart fresh strawberries
- 3/4 cup brown sugar
- whipped cream
Preparation:
1. Prepare strawberries 1-2 hours before serving. Clean, hull and slice strawberries (reserve a few for garnishing). Stir in brown sugar and let stand at room temperature.
2. Preheat oven to 400 degrees.
3. Sift together flour, sugar, baking powder, nutmeg and salt. Cut in butter with a pastry blender. Add egg and milk and mix only until dough is moistened.
4. Pour into a greased and floured round cake pan and smooth into shape.
5. Bake 15-20 minutes until golden brown. Remove from pan and cool completely. Cut cake horizontally into layers.
6. Assemble the final cake with strawberries and juices between layers and on top. Top with whipped cream and garnish with whole berries.
