Strawberry season is almost here. I thought I’d share my family’s favorite recipe for shortcake. We like it better than the little sponge-type cake. It’s super easy to make and is sugary on the outside and sooo yummy and light on the inside! Note that the recipe calls for no liquid. The eggs and butter bind it together.
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter or margarine
2 large eggs
Combine flour and next 3 ingredients; cut in butter with pastry blender until mixture is crumbly. Add eggs, stirring until moistened.
Turn dough out onto lightly floured surface. Knead lightly several times to for a ball. (Dough will be grainy). Press into a wax paper-lined 8-inch round cake pan.
Bake at 350 degrees for 35 minutes or until golden. Cool in pan on a wire rack 10 minutes; remove from pan, and peel off wax paper. Cool on wire rack.
Cut into wedges and serve with sweetened strawberries and whipped cream.
Enjoy!
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