Strawberry Shortcake

This is an impressive dessert that even young children can prepare. It doesn't require complicated kitchen equipment or techniques, and it takes very little time. You can prepare individual servings or one large shortcake. If you don't want to whip your own cream, just use whipped cream from a can, but please don't substitute artificial creamers because the taste is really inferior.



About an hour before serving, clean 4 pounds (about 16 cups) of fresh strawberries. Slice the berries, and sprinkle with about 1/2 cup of granulated sugar. Mix, and allow to sit at room temperature.


Adjust oven rack to middle of oven and preheat to 450°F. Spray two 8-inch layer pans with non-stick spray.
Put all dry ingredients in work bowl of a food processor (fitted with the metal blade) or a large mixing bowl. Process or work with your fingers until the butter is the texture of coarse crumbs. Add the egg, milk, and ice water. Mix well until dough forms a ball on blade (30-45 seconds only), or stir with a large spoon until the mixture forms a loose mass. Spread the dough in the two prepared pans (these are very thin layers). Bake 10-12 minutes until just golden. Remove to cool.

If you prefer individual shortcakes, drop 3" circular portions of dough on a greased cookie sheet, separated by 1". Bake as for single shortcakes.

Whipped Cream

Chill the mixing bowl and beaters. Put all the ingredients into bowl, and whip until cream just barely holds its shape.


On a large, attractive plate, place one layer of shortcake, rough side down. Cover with half of berries, then the other layer (rough side up). Put half of the remaining berries on top, then spoon on the whipped cream. Decorate the top of the whipped cream with the remaining berries and juice, and serve immediately. Serves 8.
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