CLASSIC STRAWBERRY SHORTCAKE

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1½ pounds strawberries, hulled and sliced, tossed with 2-4 tablespoons sugar; set aside.

For the shortcake:

2 cups flour

2 teaspoons baking powder

¼ teaspoons baking soda

2 tablespoons sugar

¾ teaspoon salt

1½ cups heavy cream

Whipped Cream, recipe follows

Method:

Preheat oven to 400 degrees.

In a medium bowl, sift flour, baking powder, baking soda and sugar and salt.

Add cream, mix until just combined.

Place mixture in an ungreased 8-inch pan.

Bake until golden, about 18 to 20 minutes.

Meanwhile, while shortcake is baking, place a metal bowl and beaters in the freezer.

When shortcake is baked, remove from pan and place to a rack to cool slightly.

Cut into 6 pieces and split shortcake in half horizontally.

Beat all whipped cream ingredients in the metal bowl with chilled beaters about 1½ to 2 minutes, until peaks form.

Spoon some strawberries with their juice onto each shortcake bottom.

Top with a spoonful of whipped cream and the shortcake top.

Place a couple of strawberries over all and an additional dollop of whipped cream for garnish.

For the Whipped Cream

1½ cups heavy cream, chilled

3 tablespoons sugar

2 teaspoons vanilla

Makes 6 servings