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, sliced
½ Cup white sugar
2 ¼ Cup all-purpose flour
4 tsp baking powder
2 Tbsp white sugar
¼ tsp salt
⅓ Cup shortening
⅔ Cup milk
2 Cup heavy cream, whipped
Peheat your oven to 435°F.
In a medium bowl, combine strawberries with ½ cup sugar. Toss to combine. Set aside.
Grease and flour one 8" round cake pan.
In a medium bowl, combine the flour, baking powder, salt and 2 tablespoons of sugar. Use a pastry blender to cut in shortening until 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" pan, bake for 15 - 20 minutes until golden brown. Let partially cool.
Slice the cake in half horizontally making two layers. Place half your strawberries on one layer and then sandwich it with the other layer. Top with remaining strawberries and whipped heavy cream.