Ingredients
Shortcake
Topping
Shortcake
- 3 1/2 cups Gold Medal™ all-purpose flour
- 1/2 cup granulated sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cold butter, cut in pieces
- 2 eggs, slightly beaten
- 2 cups heavy whipping cream Strawberries
- 1 quart (4 cups) strawberries, sliced
- 1/4 cup granulated sugar
Topping
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Directions
- Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.]
- In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
