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Strawberry Shortcake

Created by Puppitypup on October 22, 2014

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.