Strawberry Shortcake

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Ingredients (Serves 8):

• 6 cups fresh Beerenberg strawberries
• 1/4 cup sugar
• 2 cups plain flour
• 2 tbs sugar
• 1 tbs baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1 egg, beaten
• 2/3 cup milk
• 3 tbs butter, softened
• 1 cup whipping cream
• 2 tbs sugar

Method:

1. Stir together strawberries and 1/4 cup sugar. Set aside.
2. For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt.
3. Cut in the 1/2 cup butter till mixture resembles coarse crumbs.
4. Combine beaten egg and milk, add all at once to dry ingredients and stir just to moisten.
5. Spread dough in a greased 8" round baking pan, building up edges slightly.
6. Bake in a 450F oven for 15-18 minutes.
7. Cool in pan for 10 minutes. Remove from pan.
8. Split cake into 2 layers. Lift off top carefully.
9. If desired, spread bottom layer with the softened butter.
10. Whip cream with 2 tablespoons sugar just to soft peaks.
11. Spoon berries and whipped cream between layers and over top.
12. Serve warm.