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Strawberry Shortcake

"An old fashioned, tender shortcake with two layers of strawberries crowned with whipped cream."

Ingredients :

three pints fresh strawberries
half of cup white sugar
2 1/4 cups all-purpose flour
four teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/three cup shortening
1 egg
2/three cup milk
2 cups whipped heavy cream

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Slice the strawberries and toss them with half of cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 ranges C). Grease and flour one eight inch spherical cake pan.
In a medium bowl integrate the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut inside the shortening till the combination resembles coarse crumbs. Make a properly within the center and add the beaten egg and milk. Stir until simply mixed.
Spread the batter into the prepared pan. Bake at 425 levels F (220 levels C) for 15 to twenty mins or until golden brown. Let cool partly in pan on cord rack.
Slice partly cooled cake in half, making two layers. Place half of the strawberries on one layer and pinnacle with the other layer. Top with final strawberries and cowl with the whipped cream.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it calmly, and make clean-up easier.

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