Strawberry Shortcake


6 c fresh sliced strawberries
1/4 c + 4 Tbsp sugar, divided
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 c butter or margarine
1 beaten egg
2/3 c milk
1 c whipping cream

Stir together strawberries and 1/4 c sugar. Set aside. For shortcake, thoroughly stir together flour, 2 Tbsp sugar, baking powder, and salt. Cut in 1/2 c butter or margarine until mixture resembles coarse crumbs. Combine beaten egg and milk. Add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8x1 1/2-inch round pan, building up edges slightly. Bake at 450 for 15 to 18 minutes. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Remove top layer carefully. Whip cream with 2 Tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.

Blueberry Shortcake

Mash 2 c blueberries and stir in 1/4 sugar. Stir in 2 c whole blueberries. Otherwise proceed as above.

Peach Shortcake

Stir together 4 c peeled sliced peaches and 1/3 c sugar. Alternatively, use Peach Sauce as filling. Otherwise proceed as above.