Strawberry Shortcake

My husband's all time favorite dessert is strawberry shortcake. There aren't many desserts he loves, so one day I decided to be a wonderful wife and make him his absolute favorite. This shortcake is my adaptation of another recipe I used to use. It's more of a biscuit than an actual cake and after the first bite you will immediately be reminded of your childhood, even if you never even ate strawberry shortcake as a child! I think this would be the perfect dessert for this coming Memorial Day! Maybe even add some blueberries to give it a red, white and blue patriotic feel!


Strawberry Shortcake Recipe:

2 pounds of strawberries (sliced)
1 - 1-1/2 cups sugar

Cake:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup butter (softened)
1 teaspoon vanilla
1 egg
2/3 cup milk

Whipped topping:
8 ounces heavy whipping cream
1/4 cup powdered sugar

Combine strawberries and 1 (or 1-1/2) cups of sugar. Cover and refrigerate.

In a large bowl cream together butter and sugar. Add flour and baking powder and mix. Combine egg, vanilla and milk and add to mixture. Stir until it's nice and moist.

Divide into 6 balls and place on a parchment lined baking sheet. Press the balls down until they are slightly flat, but still thick.

Bake in a 425 degree oven for 12-14 minutes, or until a toothpick comes out clean and bottoms are golden brown.

Combine whipping cream and powdered sugar and mix until it forms soft peaks (about 3-4 minutes).

Cut the biscuits in half and top with 1/4 cup of strawberry mixture and a big dollop of whipped cream.  Replace the top layer and top with another 1/4 cup of strawberry mixture and another big dollop of whipped cream!

**We like to pour about 1/4 cup of cream or milk over ours. The biscuit soaks it all up and makes it even better!

Linked to:

Something Swanky, Craft-O-Maniac, Alli-n-Son