Strawberry Shortcake

This is the season for strawberries ! If you happen to take a ride out in the country, especially here in Pennsylvania, you may just run across a little roadside stand selling freshly picked strawberries.

Strawberries are high in antioxiants and loaded with vitamins and minerals, so you don't have to feel too guilty about indulging in a piece!

Ingredients:

Filling and Topping:

2 containers strawberries ( 2 lbs. )
A scant 1/2 cup sugar

Shortcake:

1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup sugar
1/3 cup butter ( or substitute shortening )
1 tsp. vanilla
1/2 cup whole milk
1 egg, beaten

Topping:

I use Cool Whip

Preheat oven to 450 degrees. Mix flour, baking powder and salt in a medium mixing bowl. Stir in sugar and vanilla. Cut in butter with a pastry blender ( I just use a fork ) and blend until the mixture is grainy.

Add milk and beaten egg and beat until smooth. Pour into a greased and floured 8X8 inch square pan. Spread mixture evenly in the pan. Bake 20 minutes or until lightly browned. This will make four generous servings. Split cake while warm and fill and top with strawberry mixture. Butter can be spread on the cake before filling.

Wash and hull strawberries. Slice the strawberries in a large mixing bowl and remove about 1/4 of them and put aside. Mash 3/4 of the berries with the sugar ( the amount of sugar can vary according to the sweetness of the strawberry ) then mix in remaining sliced berries. Before adding all the sugar, you may want to taste the mixture and adjust accordingly.

Top with Cool Whip.

May you have a safe and pleasant summer !

Hugs,
Linda