Strawberry Shortcake

Recipe by Mimi Bobeck
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
  • In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
  • Blend in the butter.
  • Add the milk and vanilla and mix well.
  • Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
  • Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
  • Remove from the oven and cool.
  • Place one cake upside-down on a serving platter and top with half the strawberries.
  • Top with the remaining cake layer and the rest of the strawberries.
  • Serve garnished with whipped cream.
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