Layered Strawberry Shortcake

This is the best recipe for strawberry shortcake, a light yet satisfying dessert with cake, fresh strawberries, and whipped cream.

Prep Time:30

Cook Time:20

Total Time:50

Servings: slices

Cut strawberries. Combine them with ½ cup of white sugar and set aside.
Preheat the oven to 425 F. Grease an 8 inch round cake pan and flour it.
To a medium bowl add, baking powder, flour, 2 tablespoons white sugar, salt and combine.
Add shortening and blend until the mixture looks like coarse crumbs. Make a well in the center, then add beaten egg and milk. Stir until combined.
Add batter to the prepared pan and spread it. Bake at 425 F for 15 to 20 minutes. After baking, let it cool.
To make two layers, slice the cake in half. Top one cake layer with one-half of strawberries, then put another layer on top and top it with the remaining strawberries.
Cover with whipped cream and serve.

I recommend making your own whipped cream instead of using the aerosol kind. Sometimes I’ll add some vanilla extract as well as sugar. The hint of vanilla in whipped cream is so good!
Butter works in place of shortening but you might need a little extra to get the correct crumb-like result.
This cake is best served as soon as you’ve assembled and decorated it. Make the components an hour or so ahead if you need to, but it’s best if you can assemble it right before serving.