Strawberry Shortcake

Happy Monday!  I hope that you all enjoyed a nice Easter yesterday.  I spent a wonderful day with family and good friends - who could ask for anything more?  We started our day long before the sunrise with a trip to the top of Stone Mountain.  (We missed the sunrise service but the view from the top of the mountain was spectacular.)  

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This beautiful hot air balloon flew over our heads as we were standing on top of the mountain.
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​Yesterday was an extra special day because it was Easter and it was my dad's birthday.  We celebrated the occasion with a special strawberry shortcake for dessert.   I had been dreaming about shortcake ever since my trip to the strawberry farm last week.   The recipe is simple: great strawberries, fresh whipped cream and a simple shortcake.  

Strawberry Shortcake
6 cups sliced strawberries               ½ cup butter
½ cup sugar                                         1 egg
2 cups flour                                         2/3 cup milk
2 teaspoons baking powder            whipped cream

​Stir together berries and ¼ c. sugar.

​Combine ¼ c. sugar, flour and baking powder.

​Cut in butter.

​Combine egg and milk.

​Add to flour.

​Spread into a greased 8” cake pan.

​Bake 15-18 minutes at 450.  Cool 10 minutes.

​Remove from pan.  Slice cake into 2 layers, horizontally.  Layer ½ of strawberries on top of cake and top with whipped cream.  Repeat. 

​I made the shortcake on Saturday so yesterday I sliced the berries, whipped the cream and assembled the cake.  In the words of my daughter "it was REALLY good."  I have to agree with her evaluation - it definitely did not disappoint.  Sometimes the simplest desserts are the best. 

Ciao!

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