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Strawberry Cake
Ingredients
3 pints Fresh Strawberries
1/2 cup white Sugar
2 1/4 cups all-purpose Flour
4 teaspoons Baking Powder
2 Tablespoons White Sugar
1/4 Teaspoon Salt
1/3 cup Shortening
1 Egg (optional)
2/3 cup Milk
2 cups whipped Cream
How to make
Slice the strawberries and mix them with 1/2 cup of white sugar.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.In a medium bowl mix the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
pour the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream and keep in freeze for 15 minutes so cake is cool and ready for eat.
1/2 cup white Sugar
2 1/4 cups all-purpose Flour
4 teaspoons Baking Powder
2 Tablespoons White Sugar
1/4 Teaspoon Salt
1/3 cup Shortening
1 Egg (optional)
2/3 cup Milk
2 cups whipped Cream
How to make
Slice the strawberries and mix them with 1/2 cup of white sugar.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.In a medium bowl mix the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
pour the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream and keep in freeze for 15 minutes so cake is cool and ready for eat.
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