This is one of Erica’s favorite desserts, so in honor of her birthday I am sharing it with all of you.
2 Pints of Strawberries (4 C), sliced
1/2 C Sugar
2C All Purpose Flour*
2/3 C Milk
3tsp. Baking powder
1/2C Firm Butter
1 large egg, slightly beaten
1/2 tsp. salt
- In a large bowl mix sliced strawberries and sugar together, let sit about 1 hour, stir at least once. This will give you the strawberry syrup that makes this recipe so good. You can let sit longer, it wont hurt it, but don’t do less time.
Heat oven to 375 degrees. Grease side of 8 or 9 inch round pan, lightly flour.
In a medium bowl, mix flour, 1/2C sugar, baking powder, and salt. Cut in butter using a pastry blender (can use a fork or two butter knives pulled in opposite directions, a bit harder to do but not everyone owns a pastry blender), until well mixed. Mixture will look like course crumbs. Stir in milk, just until blended. Pour in pan, spread out evenly. Brush beaten egg on top.
Bake 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes.
Place serving plate upside down on pan, turn over pan and remove pan. Cut shortcake into wedges. Top with strawberry syrup and whipped topping.
If making drop shortcakes, spoon onto baking pan, bake at 425 degrees for 12-14 minutes.