Strawberry Shortcake
2 cups sliced fresh strawberries
1/4-1/2 cup sugar
2 cups flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
whipped cream (optional)
8 whole strawberries
In a small bowl, combine sliced strawberries and 1/4-1/2 cup sugar (amount depending on the sweetness of the strawberries) and refrigerate.
Sift flour, baking powder, 1/4 cup sugar, and salt together. Add milk and melted butter and mix until moistened. Spread into a greased 9-inch square baking pan. Bake at 450 degrees for 15 minutes.
To serve, cut shortcake into 8 squares. Split each square in half with a fork. Spoon strawberries over bottom half of shortcake and cover with top half. If desired, garnish with a dollop of whipped cream and top with a whole fresh berry or spoonful of strawberry juice. Yield: 8 servings.
From Cooking Texas Style: A Heritage of Traditional Recipes by Candy Wagner and Sandra Marquez, Copyright © 1983. Courtesy of the University of Texas Press.
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