Fresh strawberries, whipped cream, and an easy to mix cake combine with even more berries and whipped cream for an extra special treat.
For Sweetened Whipped Cream
For Strawberry Whipped Cream
1. Reserve some sliced fresh strawberries for decorating the cake, if desired.
2. Chop remaining berries together using a potato masher or pastry blender. Add sugar and let rest while you prepare the cake and whipped cream. This rest time will help the sugar to draw liquid out of the berries for your berry sauce. Thawed berries will be very juicy on their own.
1. Preheat oven to 450 F. Grease two 8 inch round pans or baking sheet.
2. In a medium bowl, stir together flour, sugar, baking powder, and salt. Cut in lard or shortening with a pastry blender until the mixture resembles coarse crumbs.
3. Stir in milk until just blended. Spread dough into prepared round pans, or drop by large spoonfuls on baking sheet.
4. Bake 12 to 15 minutes, until lightly golden brown on top. Cool finished cakes on wire rack.
Whip the cream until soft peaks start to form. Then add the vanilla extract and powdered sugar and whip until moderately firm.
Whip the cream until soft peaks start to form. Then add the strawberry powder and powdered sugar and whip until moderately firm.
If using whole freeze dried strawberries, pulverize one cup of berries in a blender or food processer. Sift out seeds with a fine mesh strainer, if desired, before using.
Serve by cutting the cake into wedges and slicing in half horizontally (if desired), topping each piece with berries and whipped cream.
Alternatively, slice both cake layers in half, and alternate layers of cake with layers of sliced berries and whipped cream. Serve with additional berry sauce. This can be prepped a day ahead and stored in the refrigerator, but the cake will soften in storage.
Refrigerate leftovers, if any, and use within 1-2 days for best quality.
Keywords: strawberry shortcake, biscuit style shortcake, summer recipes, strawberries