Everything about this recipe screams summer! It's delicious and refreshing, with an extra kick of sweet from the sugared strawberries. This no fuss recipe is easy to make and is sure to be a family favorite.
3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
⅔ cup milk
2 cups whipped heavy cream
Slice strawberries and toss with ½ cup of white sugar. Set these in a bowl to the side.
Preheat your oven to 435° F grease/flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, salt, and two tablespoons of white sugar. Use a pastry blender to cut in the shortening until the mixture is the texture of course crumbles. Make a impression in the center of the mixture and add a pre-beaten egg and milk. Stir JUST until combined.
Spread the batter into your 8 inch pan, bake for 15-20 minutes until golden brown. Let partially cool after baking.
Slice the cake in half (horizontally) to make two layers. Place half your strawberries on the first half of the cake, and then sandwich it with the top layer of cake. Top with remaining strawberries and whipped heavy cream