Recipe 40- Strawberry Shortcake

                                                      STRAWBERRY SHORTCAKE


6 C sliced strawberries
2 1/2 C flour
1/2 C sugar
3 teaspoons baking powder
1/2 C butter
1 egg, well beaten
2/3 C milk
whipped cream

Stir together berries with 1/4 cup of the sugar.  Set aside. Stir together remaining sugar, flour, and baking powder. Cut in butter till mixture resembles course crumbs. Combine egg and milk. Knead lightly about 20 turns on floured board.  Divide into thirds. Pat out each third in greased 9 inch round pan.  Bake in preheated 450 degree oven about 15-17 minutes. Cool in pan for 10 minutes. Split into 2 layers. Put shortcake layers together with berries between and on top.  Serve with whipped cream.

Ratings (out of five)
Difficulty *
Taste ****

Mike Connolly, my husband's college friend who lives in Arizona, came over for a barbecue dinner with his family.  Mike and his wife were attending a medical conference in San Francisco.  We served hamburgers and hot dogs. For dessert, I served Strawberry Shortcake. The strawberries were in season and tasted very sweet. By accident, I bought half and half instead of heavy cream. As a result, the cream would not whip and  I could not put cream on top.  The dessert would have tasted better with the cream.  Since my husband loves strawberry shortcake, we will make this recipe again.

I found this recipe inside a folder of recipes kept by my mother in her kitchen in Lloyd Harbor.  This recipe is typed on bluish-greenish paper.