Prep Time::20 mins
Cook Time::15 mins
Additional Time::10 mins
Total Time::45 mins
Servings::8
Yield::1 (8-inch) round cake
Ingredients
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1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons unsalted butter, softened
1 cup whipped cream
Directions
Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.
Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.