Strawberry Shortcake
This strawberry shortcake builds a layered cake from a simple baking powder dough rather than a sponge. The recipe is adapted from the Boston Cooking-School Cook Book, a public domain American classic. The dough is rubbed with butter like a scone, giving a tender, biscuit-style base. Warming and lightly crushing the strawberries makes them juicy enough to soak into the layers, while buttercream and whipped cream add richness.
Instructions
Heat the oven to 200 °C (392 °F). Grease a baking sheet and line it.
Stir the flour, baking powder, salt and 2 teaspoons of sugar together in a large bowl. Rub the butter into the dry mixture with your fingertips until it looks like fine breadcrumbs.
Pour in the milk a little at a time, mixing as you go, until you have a soft dough. Tip it onto a floured board and cut it into two equal pieces.
Flatten each piece slightly with your hand, then roll it into a circle and set both circles on the baking sheet. Bake for 12 minutes, then take them out and let them cool completely.
Split each cooled cake in half horizontally and spread the cut sides with buttercream.
Sweeten the strawberries with the tablespoon of sugar, adjusting to taste, and warm them in a pan. Take the pan off the heat and crush the berries lightly.
Spread some berries over the bottom cake layers and stack the cakes. Pile the remaining berries on the top layer, then cover the top with the sweetened whipped cream.
Make it personal.
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