Yield: 6 Servings
Measure | Ingredient |
---|---|
4 cups | Strawberries |
¼ cup | Sugar |
2 cups | Flour |
¼ cup | Sugar |
1 tablespoon | Baking powder |
¼ teaspoon | Salt |
½ cup | Butter |
⅔ cup | Half & half |
1 \N | Egg; beaten |
2 cups | Whipped cream; sweetened |
6 \N | Strawberries, whole |
\N \N | per Southern Living magazine |
Hull and slice four cups strawberries; combine with ¼ cup sugar, and chill.
Combine next four ingredients; cut in butter with a pastry blender until the mixture resembles coarse meal. Combine half-and-half and egg, stirring well; add to flour mixture, stirring just until well moistened. Spread mixture in a lightly greased 8" square baking pan.
Bake at 450 for 15 minutes or until golden brown. Cool 5 minutes; turn out onto a wire rack.
Cut shortcake into 6 pieces; slice each piece crosswise in half. Place bottom half of shortcake, cut side up, on an individual serving plate; top with a dollop of whipped cream and 2-½ tablespoons of strawberry mixture. Add second layer of shortcake; cut side down; top with a dollop of whipped cream and 2-½ tablespoons of strawberry mixture. Garnish with an additional dollop of whipped cream. Add a whole strawberry for garnish. Repeat for each shortcake.