Melissa's Strawberry Shortcake

June 12, 2019

My grandmother gave me this recipe years and years ago. It's a family favorite and you better believe that every time I make it, my family and friends eat it in a flash! Be the hero of the day and make these for friends and family ASAP!

Here's what you need:

3 pints fresh strawberries A couple of tablespoons of sugar 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 cup sugar 1/4 teaspoon salt 1 stick of butter (room temp) 1 egg 2/3 cup milk 2 cups whipped heavy cream A couple of tablespoons of powdered sugar 1/2 tsp. vanilla Directions Slice the strawberries and toss them with a couple of tablespoons of sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, sugar, and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. TO MAKE INDIVIDUAL BUISCUT SERVINGS: Spray a cookie sheet with Pam. Dollop/drop 8 biscuits onto sheet. Bake 10-13 min - till just brown on top.

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