Strawberry Shortcake

This cake didn't turn out as I anticipated, but it was pretty good.  At the party, Thomas remarked that it will taste like a biscuit, so a couple people teased me saying that it was a tasty biscuit.  It wasn't very thick, so I didn't cut it in half, but it would probably be doable. 

For strawberries:
1/4 cup sugar
6 cups fresh strawberries, sliced
Mix together in a large bowl

Cake:
1/4 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1 cup butter
1 egg, beaten
2/3 cup milk

Whipped cream:
1 cup whipping cream
beat until creamed

 Fanchy schmancy greasing- shortening and dusting of flour
Use an 8 inch round baking pan

Stir together 1/4 cup sugar, 2 cups all-purpose flour and 2 tsp baking powder

 I learned some great tips here on "cutting in butter."  First, cut the butter into cubes.

 Then cover the butter chunk with the flour mixture. Use a pastry blender to combine the butter into the flour mixture until butter is like coarse crumbs.

Whisk together 1 beaten egg and 2/3 cup milk

 Mix the dry and wet ingredients together

 All stirred and incorporated

 Bake for 15-18 minutes in a 450 degree oven.  Let cool for 10 minutes.

You can split the cake in half and spread the strawberries and whipped cream on the first layer, add the top layer and top with remaining whipped cream and strawberries.  Or just top the cake with store-bought whipped cream and strawberries. :)

{From: Better Homes and Garden Cookbook. 12th ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 246-247.}