Strawberry Shortcake

Step 1: Strawberries:

Step 2: Fill sink with water and add strawberries to rinse them. One at a time, pick up a strawberry, cut of the top and slice in half, adding to a bowl.

Step 3: Sprinkle 4 tablespoons sugar over strawberries, toss well. Cover and let sit for a few hours so juice has time to accumulate. Serve at room temperature or chilled.

Step 4: Whipped Cream:

Step 5: Chill your cream, bowl and beaters before making whipped cream for a faster and better end product. But it's not the end of the world if you forget.

Step 6: Whip cream until stiff, but don't over-mix. Continue mixing while adding sugar in a slow stream, then add vanilla and salt. Cover and refrigerate. Serve chilled.

Step 7: Cake:

Step 8: Preheat oven to 350 degrees. Grease and flour a 9 x 9 pan.

Step 9: In mixer, combine dry ingredients. Add shortening, first portion milk and vanilla, beating for 2 minutes.

Step 10: Add remaining milk and egg, beat for 2 more minutes. Pour into prepared pan.

Step 11: Bake for 35-40 minutes or until done. Or bake 45-50 minutes for doubled recipe and 55-60 minutes for tripled.

Step 12: This cake is under my recipes as my grandmother's One Egg Cake.