It’s National Strawberry Shortcake Day! Celebrate with this deluxe layered recipe that is nothing short of amazing. Sweetened strawberries and a warm rich dough come together for the perfect summer bite.
2 pints strawberries (rinsed, hulled, sliced)
1/3 cup sugar
3 cups all-purpose flour
Optional: 3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter (cold)
5 tablespoons shortening (or use all butter)
1 cup milk
3 tablespoons butter (melted)
Garnish: whipped cream (sweetened with a little confectioners’ sugar if desired)
Prep strawberries in a large bowl by sprinkling them with 1/3 cup sugar. Cover and let stand for 1 hour before serving.
Preheat the oven to 450 degrees.
Use a medium sized mixing bowl and combine flour, sugar, baking powder and salt in a mixing bowl.
Add in shortening and the 6 tbsp of butter until the mixture reaches a fine crumb consistency. Then add milk and stir with a fork until the flour mixture is moistened.
Knead the dough on a floured surface until just soft enough. 3 to 5 times should do the trick.
Divide the dough into two portions. Place each in a 8 or 9 inch round cake pan and roll them out to fit. Brush the dough with melted butter.
Bake for 10-15 minutes, or until browned. Then brush each layer with more butter while it sits there warm.
Place one layer and top with sweetened bowl of strawberries and juice from sitting. Place the second layer and add more remaining strawberries. Top with whipped cream, and slice into your piece of heaven!