2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons shortening, cubed
2/3 to ¾ cup milk
1 to 1 ½ tablespoons unsalted butter
Pre-heat oven to 450 degrees and grease a round, 8-inch cake pan.
In a food processor, mix the flour, sugar, baking powder and salt by pulsing ten times until combined. Add the shortening and pulse until mixture appears coarse and crumbly, about six times. Turn the processor on and slowly add the milk until the dough just begins to form a ball. Turn the processor off and turn the dough out onto a work surface.
Gently form the dough into a ball and divide in half. Gently pat one half of the dough into the greased cake pan, and dot this layer with little bits of cold butter. Gently pat the other half of dough on top until fully covered.
Bake for 12 to 15 minutes until golden brown, and cool for 5 minutes before removing cake from pan. Serve warm or at room temperature. Before serving, use a long, serrated knife to split the cake in half horizontally.
Cover the bottom layer with macerated strawberries, followed by a generous layer of whipped cream. Place the second cake layer on top and then cover with a layer of whipped cream followed by more strawberries. Cut into wedges and enjoy!
2 pounds strawberries, washed and sliced into pieces
¼ to ½ cup sugar
Real whipped cream (recipe is available at thelostitalian.areavoices.com)
Prepare the strawberries at least two hours before serving, or even overnight. Wash the strawberries and remove the greens, then cut into pieces as desired. In a medium bowl, mix the berries with the sugar until well coated. Let sit for two hours at room temperature, or in the refrigerator up to 24 hours. For best results, bring to room temperature before using.
- If you don’t have a food processor, you can mix the ingredients by hand using a pastry cutter or fork to combine. You may have to knead the dough a bit after turning it out until a ball is formed.
- For an elegant presentation, create a trifle by layering pieces of cake with strawberries and whipped cream in a wine glass, topped with toasted almonds.
- Once baked, the shortcake can be frozen up to two months.