Melissa's Strawberry Shortcake

June 12, 2019 1 Comment

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! You'll love making this recipe for your own special gatherings this season!
XOXO, Melissa

Ingredients:

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.

For individual biscuit servings:

Spray a cookie sheet with non-stick cooking spray (like Pam).
Dollop/drop 8 biscuits onto sheet.
Bake 10-13 min at 425 degrees F (220 degrees C) till just brown on top.

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