Strawberry Shortcake
This recipe is adapted from the public domain cookbook Boston Cooking-School Cook Book.
2 cups (275 g / 9.7 oz) all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
¾ cup (185 ml / 6.3 oz) milk
¼ cup (½ stick/60 g/2.1 oz) butter
200 g (7.1 oz) strawberries
1 tablespoon sugar
1 cup (225 g/7.9 oz) buttercream
1 cup (250 ml/8.5 US fl oz) whipping cream, whipped with a little sugar
Preheat the oven to 200 °C (392 °F). Grease and line a baking sheet.
Mix dry ingredients in a mixing bowl.
Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs.
Add milk gradually to the mixture, mixing to make a soft dough.
Turn dough onto a floured board, and divide in two parts.
Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet.
Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely.
12 minutes
Split each cake in half horizontally, and spread each layer with buttercream.
Sweeten strawberries to taste with sugar, then heat in a pan until warmed.
Remove strawberries from the heat, and crush them slightly.
Layer the berries between the cakes, and spread some on the top layer.
Cover the top with whipped cream.