Strawberry ShortCake

The perfect dessert for summer. Lightly sweetened and oh so delicious. 

Servings: 6

Cook Time: 35 minutes

In a small bowl, stir together:

• 4 to 5 cups Fresh Strawberries, sliced

• 2 tsp. Granulated Sugar

Set aside. In a separate bowl, whisk together:

• 2 cups All Purpose Flour

• 3 Tbsp. Granulated Sugar

• 3 tsp. Baking Powder

• 1/4 tsp. Salt

Using a pastry blender cut in:

• ½ cup cold Butter

Flour mixture should appear crumbly and butter is pea-sized.

In another bowl, combine:

• ⅓ cup Milk

• ⅓ cup Heavy Cream

• 1 tsp. Vanilla Extract

• 1 Egg, beaten

Add to dry ingredients. Using a fork gently stir to combine until moistened and no flour pockets remain. Batter will be very thick, almost dough like. Spread into a lightly greased 8 ½ inch cake pan or cast iron skillet, . Bake at 450 degrees Fahrenheit for 15-20 minutes or until cooked through and lightly golden. Cool in pan for 5 minutes. Remove from pan and place on a wire cooling rack to cool completely.

Meanwhile, in a chilled, dry mixing bowl add:

• 2 cups Heavy Whipping Cream

Whip at high speed until cream starts to thicken. Add:

• 3 Tbsp. Granulated Sugar

Continue whipping until soft peaks are formed. Chill until ready to use.

To assemble:

Using a serrated knife, split cake into 2 layers. Spoon half of the Strawberries and Whipped Cream onto the first layer. Top with the second layer. Spoon the remaining Strawberries and Whipped Cream on top. Serve and Enjoy!