2/3 Cup Sugar 1/4 Tsp. Salt
1/2 Cup Butter or shortening 1 1/2 Cups All Purpose Flour
1 Large Egg 2 Tsp. Baking Powder
1 1/2 Tsp. Vanilla Extract 1/2 Cup Milk
2 Pints or More Fresh Strawberries, Sliced and Sweetened with some sugar. I leave the berries to sit overnight so that juices begin to flow. If your berries do not get juicy, add a bit of jam to a pot and melt it over the berries. I do not sweeten and slice all the berries, as I save some unsweetened and unsliced berries for the garnish.
Cream the sugar and butter or shortening. Add egg and vanilla, beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread evenly in a greased 9” Square Baking Pan.
Beat the Heavy Cream, you can sweeten with a bit of sugar and add a touch of vanilla too, your decision. Beat into soft peaks and refrigerate until ready to use. Make this within 1 hour of serving.
Bake at 350 for 20 – 25 minutes. Cool on wire rack. Cut cooled shortcake into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake and garnish with more berries and another dollop of whipped cream. Serve immediately.