Strawberry Shortcake

Well, you knew it was coming, right? A strawberry recipe! With over 4 pounds of strawberries to deal with from Friday's adventure, I actually did some in depth research trying to find the perfect recipe. But I ended up deciding on the classic strawberry shortcake. It really lets the strawberries stand out and that's what I was looking for. It's tart, sweet, and creamy all at the same time. Very satisfying!

Strawberry Shortcake

5 to 6 cups slice strawberries

3/4 cup sugar

2 cups all-purpose flour

2 tsp. baking powder

1/2 cup butter

1 beaten egg, beaten

2/3 cup milk

1 large tub Cool Whip or two cups heavy whipped cream, whipped to stiff peaks

Slice strawberries and mix with 1/2 cup sugar in a small bowl. Set aside. Stir remaining sugar, flour, and baking powder in a large bowl. Add butter and cut into mixture until mixture resembles coarse crumbs. Make indentation in flour mixture and add egg and milk. Stir until just moist. Spread dough into greased 8x1 1/2 inch round pan or 8 inch square pan. Bake at 450 degrees for 15 to 18 minutes or until center springs back when touched. Cool in pan for 10 minutes.

Remove cake from pan. Cut cake in half horizontally. Spoon half the strawberries over the bottom half of cake. Top with half the whipped cream. Place remaining cake layer on top and repeat steps. Cut and serve.

"Let me take you down, cause I'm going to Strawberry Fields."

-John Lennon