I love this time of year when strawberries are in all their glory: sweet, juicy and simply delicious. My kids asked for a strawberry shortcake, you know, the store bought version. But I wanted to try the real deal. So, this is it! Everything (including the whipped topping) is made from scratch. And what a difference does it make! It's like I went to Heaven, that's how good this is! It's also VERY easy to make. Enjoy!
-2 cups flour
-1/2 cup sugar
-3 tsp baking powder
-1/2 tsp salt
-1/2 cup margarine
-3/4 cup milk
For fruit topping:
-4 cups fresh strawberries, sliced
-1/2 cup sugar
For whipped topping:
-1 cup heavy cream
-2 Tbs powdered sugar
-1/2 tsp vanilla extract
Preheat oven to 375 F. Grease and flour 9 inch round cake pan.
Start making the shortcake by combining the flour, sugar, baking powder and salt. Add margarine and mix well. Add milk and eggs, one at a time. Mix until well blended. Pour mixture into prepared pan. Bake in prepared oven for 25-30 minutes, or until toothpick comes out clean.
Meanwhile, mix the strawberries with the sugar. Mix well, cover and refrigerate for at least 30 minutes.
Once the cake is done, cool in pan for 10 minutes. Transfer it to a cooling rack and let it rest for a while.
Right before serving, beat heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.
Serve by placing a slice of the cake on the plate. Top with strawberries and whipped topping. Enjoy!