Friday, May 18, 2018

Strawberry Shortcake

Ripe strawberries and whipped cream in between light cake come together for the perfect spring dessert in this Taste of Home contest winner.

Strawberry Shortcake

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2/3 cup sugar
1/4 cup shortening
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Whipped cream
1-1/2 quarts fresh or frozen strawberries, sliced


1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.

Yield: 9 servings.

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