Strawberry shortcake squares
6 Servings
Ingredients
| Quantity | 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 | Egg; beaten | |
| 2 | cups | Whipped cream; sweetened |
| 6 | Strawberries, whole | |
| per Southern Living magazine | ||
Directions
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.